fried green tomato + bacon sandwich

Jun
2014
20

posted by on guilty pleasure, Phoenix

1 comment

fried green tomato + bacon sandwiches

UPDATE! Since my original post in 2014, I’ve retested this recipe + have made a few edits to make it even better than before and perfectly fit for 2017! For example…

  1. Green tomatoes are pretty easy to find here in Arizona at such places like Superstition Ranch Market in Mesa, AZ: A stop Grandma + I often make.
  2. I’m a big fan of mayo with this. And more cayenne… 
  3. Eating over my kitchen sink is now something I find myself doing more than I ever thought. 
  4. I find I like the bacon to be cooked well but left more chewy. In the oven, 350 degrees and just until golden brown and on the precipice of turning crisp. 
  5. I still love Alavavdo’s flax seed bread, but use what you’ve got, just make sure to toast it!

It’ll all starts with the Welcome Diner in Phoenix and the night I had their fried green tomato sandwich. Heaven on a plate. I knew I had to recreate it.

A few things: I am obsessed with Alvarado Street Bakery based in Petaluma, California (Lagunitas fans out there?) and their Essential Flax Seed bread that you can find at your local Sprouts Famers Market + more easily in the Bay Area. Screen Shot 2014-06-20 at 8.50.37 PM

Also, finding green tomatoes was not an easy thing. Apparently most places here require them to be special ordered? If anyone has tips on this, leave a comment because I’ll definitely be making this again! I found one little lonely barely red tomato sitting at the top of a pile of ripe, red ones. It was my lucky day.

The flax bread is super important for this open face sandwich. The nuttiness that comes from the bread adds a whole other level of flavor that you won’t be able to get from just a plain piece of white or what bread. It’s worth it (also, it’s my favorite bread to use for peanut butter toast!).

I rarely eat with my hands (the fork is one of my best friends) and I’m definitely not fond of standing over my kitchen counter to eat a meal, but the minute this came together I couldn’t help myself.

I’m thinking mayo or aioli next time, but honestly a light layer of butter on the toasted flax bread was all this needed. The flavors are true to form and no one flavor overpowers allowing for everything to work together.

I also think arugula would be amazing on this but I didn’t have any. Make sure your bacon is extra crispy for this sandwich, it gets layered underneath the freshly fried green tomato so trust me on this one. I added sliced radishes sprinkled with freshly ground salt and and pepper for added crunch.

This serves one so adjust accordingly!

What you’ll need:

  • 1 green tomato
  • bacon, cooked to your liking
  • 2 tablespoons flour
  • 1 tsp. garlic salt
  • a few pinches of cayenne pepper
  • 1 egg
  • soy sauce
  • milk
  • Panko crumbs (I used the italian seasoned kind)
  • red pepper flakes
  • lemon pepper
  • 2 slices of your favorite bread, toasted
  • radishes to top (optional)
  • fresh ground salt and pepper
  • vegetable oil

You’ll need three shallow dishes (the only annoying part of this).

In the first one, place 2 tablespoons flour, 1 tsp. garlic salt and a pinch or more of cayenne pepper to your liking. Set aside.

In the second dish, beat together 1 egg, a splash of milk and a small splash of soy sauce. Set aside.

In your third dish, add your Italian seasoned panko crumbs (about 1/2 cup) and sprinkle in a generous amount of red pepper flakes and some lemon pepper to taste.

Cut your green tomato into 2 thick slices like shown.  sliced green tomatoes

Heat a shallow amount of vegetable oil in a deep pan. Green tomatoes have weight to them and they won’t necessarily “float” when frying so you only need about an inch or two in the bottom of a pan to fry them.

coated green tomato slicesCoat each tomato slice in the flour mix, dip each in the egg mixture and finally fully coat with the panko crumb mix. I press as much mix onto the tomatoes before putting them into the oil.

With a fork, poke the coated tomato slices and place gently into the warm oil and let them fry on one side for 1-2 minutes. Flip and finish a little longer so they get nice and golden brown.

Meanwhile, toast 2 pieces of  bread and spread with butter, mayo or aioli. Layer with the cooked bacon and top with one fried green tomato. I top my green tomato with a couple radish slices and sprinkle with freshly ground salt + pepper.

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