r
Slather on a spread made with fresh herbs or spices. This sandwich utilizes green tomatoes and basil as its touchstones, inging out the flavors in a new way. Breaded and lightly fried, the tomatoes have a slightly sour flavor that mixes nicely with the sweetness of the basil mayo.
Ingredients
4 slices thick Italian ead
1 green tomato
1 cup flour
1 cup eadcrumbs
1 tsp. chili power
2 eggs
salt and pepper to taste
vegetable oil for frying
greens of your choice (iceberg gives a nice crunch; arugula provides a great peppery taste)
1 cup loosely packed fresh basil leaves
1/2 cup mayonnaise
1 Tbsp. lemon juice
Directions
Basil Mayo
In a food processor, combine basil, mayo and lemon juice. Pulse a few times until combined. Remove and place in a jar for storage.
For Fried Green Tomato
Slice the tomato into thick slices. Put flour onto one plate and eadcrumbs, chili powder and salt and pepper on another plate. Beat two eggs together in a shallow bowl. Take the tomato slices and dip them in the flour to coat. Tap out the excess flour. Next, put the tomato in the egg to coat. Lastly, put the tomato into the eadcrumb mixture and press gently to tap, coating all sides. Heat a saucepan over medium high with about one inch of oil. Once the oil is hot, place the tomato slices in the pan. Cook on one side until golden, approximately one minute. Gently flip and cook on the other side until golden own. Remove from pan and drain on a paper-towel lined plate. Repeat until all of your slices have been fried.
To assemble sandwich
Toast the ead well. Slather one side of the ead with the basil mayo from edge to edge. Layer on two fried green tomatoes, then top with greens. Top with the other slice of ead and cut down the middle. Makes 2 sandwiches.
r
