American · Lunch
Fried Green Tomato Sandwich
A Southern American sandwich of unripe green tomato slices coated in a seasoned cornmeal crust, pan-fried until golden, then layered on toasted brioche with creamy mayonnaise, crisp lettuce, and a warm fried egg. Tangy, savory, and crunchy.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
650Calories
20.1gProtein
35.9gFat
60.2gCarbs
10.8gSugar
4.2gFiber
1088mgSodium
750mgChol
7.8gSat Fat
412mgPotassium
156mgCalcium
3.2mgIron
0.5mcgVitamin B12
12.3mgVitamin C
vegetarian
herb-salt
hidden-gems
vegetarian
thirty-min-meals
Instructions
1
Prep
Slice the green tomato into 3 rounds, pat dry, then combine cornmeal, flour, salt, and pepper in a shallow bowl.
2
Dredge
Beat the egg with buttermilk, dip each tomato slice, then press into the cornmeal mixture until evenly coated on both sides.
3
Fry
Heat vegetable oil in a skillet over medium-high heat and fry coated tomato slices 2 to 3 minutes per side until deep golden brown.
4
Fry
Heat a separate skillet over medium heat and fry the remaining egg 2 minutes until the yolk is set and whites are opaque.
5
Toast
Place brioche bun halves cut-side down in a skillet over medium heat 1 to 2 minutes until golden brown.
6
Plate
Spread mayonnaise on both toasted brioche halves, layer lettuce, fried tomato slices, and the fried egg, then close and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 22 medium (240g) green tomato
- 1/2 cup80g cornmeal
- 4 tbsp32g all-purpose flour
- 6 tbsp90ml buttermilk
- 22 brioche bun (140g)
- 2 tbsp28g mayonnaise
- 22 small handful (30g) lettuce
- 1/2 cup120ml vegetable oil, for frying
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
