Time 20m Yield 6 sandwiches. Number Of Ingredients 7 Steps:
In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Time 2h20m Yield 6 servings Number Of Ingredients 18 Steps:
Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate. Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes. Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F. Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.
Time 1h Yield 4 to 6 servings Number Of Ingredients 16 Steps:
Preheat the oven to 400 degrees F. Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture. Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside. Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices. Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm. Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause.
Time 20m Yield 4 Number Of Ingredients 9 Steps:
Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Time 20m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels., Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.
Time 20m Yield 2 sandwiches, 2 serving(s) Number Of Ingredients 11 Steps:
Mix cornmeal, salt and pepper. Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer). Fry green tomatoes until lightly browned and slightly soft. Coat bread slices with chipotle mayonnaise. Stack with bacon, cheese, fried green tomatoes and red tomato. Melt butter in frying pan. Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious). Eat hot or cold.
Time 16m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Slice tomato so that you have three nice slices. Dip in cornmeal.(add s&p, if using, to the cornmeal before dipping). Heat a non-stick skillet with just enough oil to fry tomatoes. Fry until brown on both sides. Remove and set aside. Wipe skillet clean and return to heat. Butter one side of each piece of bread. Place one slice, buttered side down in skillet and immediately top with cheese and fried tomato slices. Top with second piece of bread, buttered side up. Press down with spatula. Turn when underside is golden brown. Cook on second side until golden brown and cheese has melted. I like using Munster cheese and seven-grain bread.
