Tonight's Dinner: Fried green tomato caprese sandwich recipe
Fried green tomatoes are a classic southern delicacy that can be eaten on their own year-round. But add them to sandwiches, and you add an unexpected crunch that turns an ordinary sandwich into something extra special.
This is the time of year when heirloom tomatoes come into season and give salads and sandwiches an extra burst of flavor. These tomatoes can be sweet or tart and even add a nice note of acidity to an otherwise plain dish. They're the perfect choice for a caprese salad or sandwich. But red, ripe tomatoes, whether they're heirloom or hot house, are the usual choice for the caprese and every so often, it's fun to try something a little more unusual. So, what's more unusual than a ripe, red tomato? Why, a fried green one of course. The crunchy, salty burst of flavor from the battered tomato brings this classic vegetarian sandwich to a whole new and unexpected level.
Fried green tomato caprese sandwich
- 2 large green tomatoes
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil for frying
- 1/4 cup pesto
- 4 ciabatta rolls, sliced in half
- 1 (8 ounce) ball fresh mozzarella, sliced
- 8 large basil leaves
- For the tomatoes: Slice the tomatoes into one-half-inch thick rings. Discard the ends.
- In a medium bowl, whisk together the egg and milk. Place the flour on one plate and the cornmeal, breadcrumbs, salt and pepper on another plate.
- Dip each tomato slice into the flour to coat. Then dip into the milk mixture and finally dredge in the cornmeal mixture until completely coated.
- Heat oil in a large skillet over medium-high heat. Place four or five tomato slices in the pan and cook until browned on one side, flip and brown the other side. Transfer the cooked tomatoes to a paper towel to drain and repeat with the rest of the tomatoes until all the tomatoes have been cooked.
- For the sandwiches: Spread one tablespoon of pesto on one side of the ciabatta. Lay two fried tomato slices on the other slice of ciabatta. Top with two slices of mozzarella and two basil leaves. Place the pestoed bread on top and serve.