Open faced Fried Green Tomato Sandwich

Air Date: 
Fri, 08/11/2017
NC Ingredients: 
Tomato, Bacon, Dill, Parsley, Chives




English muffins
green tomatoes (sliced ½ inch thick)
4 sli
bacon, cooked and crumbled
1 1⁄4 t
salt, divided
eggs, beaten
1⁄2 c
all-purpose flour
1⁄4 c
1⁄4 c
Texas Pete hot sauce
2 c
self-rising cornmeal seasoned with 1 tablespoon of your favorite Cajun seasoning
1 1⁄2 c
vegetable oil
2 T
2 T
2 T
sour cream
1 T
fresh dill, plus more for serving
1 T
fresh chives, plus more for serving
1 T
fresh parsley, plus more for serving
1 T
fresh lemon juice
1⁄4 t
black pepper
1 c
feta cheese, crumbled


Set a wire rack in a rimmed baking sheet. Place tomato slices on wire rack, and sprinkle with ½ tsp. salt. Turn slices over, and sprinkle with another ½ tsp. of salt. Let stand 30 minutes. Blot tomatoes with a paper towel.


Whisk together the eggs, flour, milk and Texas Pete until smooth. Combine the corn flour and Cajun seasoning on a plate. Dip the tomato slices into the batter and then dredge in the corn flour shaking off any excess. Place back onto wire rack until all tomato slices are complete.


Heat oil in a large, heavy skillet over medium-high heat. Fry tomatoes, in batches until golden brown and crisp, turning after about 2 minutes. Top with a pinch of salt.


Whisk together buttermilk, mayonnaise, sour cream, dill, chives, parsley and lemon juice in a small bowl. Whisk in black pepper, ¾ cup feta and ¼ tsp. salt.


Split the English muffins and toast until golden brown. Top each muffin with a tablespoon of buttermilk dressing then a fried green tomato. Drizzle with more dressing, sprinkle with bacon, dill, chives, parsley and remaining feta.



Lisa’s Notes: The batter and breading for this recipe would also be delicious when making fried okra.