Fried Green Tomato Sandwiches with Aioli & Potato Salad

Fried Green Tomato Sandwiches

with Aioli & Potato Salad

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving

Summertime in the American South means fried green tomatoes—or tomatoes picked while still firm and tart, then battered and fried. The result is the perfect marriage of textures—the delicate, crunchy coating forming a savory contrast for the still-tangy tomato—that’s perfect for use in sandwiches. Here, we’re layering our slices of fried green tomato with creamy aioli and mizuna (a type of Japanese green with a peppery flavor similar to that of arugula) atop rustic ciabatta bread. A simple fingerling potato salad rounds out this dish with classic summer flavor.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the bread in half horizontally. Thinly slice the potatoes into ¼-inch-thick rounds. Cut off and discard the ends of the tomato; thinly slice into 6 rounds. Crack the egg into a medium bowl. Add 1 tablespoon of water and beat until smooth. Peel and mince the garlic; using the side of your knife; smash until it resembles a paste (or use a zester). Quarter and deseed the lemon.

Make the potato salad:
2 Make the potato salad:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the mustard and vinegar; stir to combine and season with salt and pepper to taste. Divide the potato salad between 2 plates; set aside in a warm place.

Bread the tomato:
3 Bread the tomato:

While the potatoes cook, place the flour and breadcrumbs in 2 separate medium bowls (or on plates); season both with salt and pepper. Working 1 slice at a time, coat both sides of the tomato in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Cook the tomato:
4 Cook the tomato:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded tomato and cook 3 to 5 minutes per side, or until golden brown and heated through. Transfer the cooked tomato to a paper towel-lined plate; immediately season with salt and pepper.

Make the aioli:
5 Make the aioli:

While the tomato cooks, in a bowl, combine the mayonnaise, garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

While the tomato continues to cook, place the bread on a sheet pan, cut sides up. Toast in the oven 6 to 8 minutes, or until the edges are lightly browned. Transfer to a work surface. Place the mizuna in a bowl and drizzle with olive oil; toss to combine and season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted bread. Top the bread bottom with the cooked tomato, dressed mizuna and bread top. Cut the finished sandwich in half and divide between the plates of potato salad. Garnish with the remaining lemon wedges, if you’d like. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the bread in half horizontally. Thinly slice the potatoes into ¼-inch-thick rounds. Cut off and discard the ends of the tomato; thinly slice into 6 rounds. Crack the egg into a medium bowl. Add 1 tablespoon of water and beat until smooth. Peel and mince the garlic; using the side of your knife; smash until it resembles a paste (or use a zester). Quarter and deseed the lemon.

2 Make the potato salad:

Add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the mustard and vinegar; stir to combine and season with salt and pepper to taste. Divide the potato salad between 2 plates; set aside in a warm place.

Bread the tomato:
3 Bread the tomato:

While the potatoes cook, place the flour and breadcrumbs in 2 separate medium bowls (or on plates); season both with salt and pepper. Working 1 slice at a time, coat both sides of the tomato in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

4 Cook the tomato:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added to the pan, add the breaded tomato and cook 3 to 5 minutes per side, or until golden brown and heated through. Transfer the cooked tomato to a paper towel-lined plate; immediately season with salt and pepper.

Cook the tomato:
Make the aioli:
5 Make the aioli:

While the tomato cooks, in a bowl, combine the mayonnaise, garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

6 Finish & plate your dish:

While the tomato continues to cook, place the bread on a sheet pan, cut sides up. Toast in the oven 6 to 8 minutes, or until the edges are lightly browned. Transfer to a work surface. Place the mizuna in a bowl and drizzle with olive oil; toss to combine and season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted bread. Top the bread bottom with the cooked tomato, dressed mizuna and bread top. Cut the finished sandwich in half and divide between the plates of potato salad. Garnish with the remaining lemon wedges, if you’d like. Enjoy!

Finish & plate your dish: