Wednesday, September 16, 2009

Fried Green Tomatoes Po-boy Sandwich

I remember a dear friend once asking me - "Where do you get green tomatoes?" - and when I said only from my garden, she got confused, thinking I meant some kind of heirloom - rather than unripe tomatoes. The idea of eating unripe tomatoes had never occurred to her - but there are so many things you can do with them - including frying and pickling them.

Fried green tomatoes are tangy and delicious - firm and unique. You can fry up ripe tomatoes the same way, but getting unripe tomatoes is something that requires timing and perfect seasonality.

I like to make a thin batter of flour & water to dip my sliced tomatoes, and then roll them in a mix of corn flour and wheat flour, black pepper, salt and paprika - and then fry them in canola or peanut oil. These were delicious topped with Green Zebra tomato jam and with the Fig-Tomato Chutney.

So, naturally - the next day, I decided to make a sandwich out of them.

Fried Green Tomato Sandwich:
  • Leftover fried green tomato slices from the fridge
  • Fresh bread - poboy bread would be idea, but Semifreddi's seeded sourdough baguette and ciabatta have worked pretty well
  • Harissa (roasted red pepper spread) for the bottom piece of bread
  • Add tomatoes - cut to fit on the bread
  • Sprinkle salt & pepper if desired
  • Add fig-tomato chutney
  • Add fresh arugula - cut or tear pieces so that they don't just pull out of the sandwich when you eat it
  • (vegan) garlic aoili on the top piece of bread
  • fold your bread and eat it!

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