Fried Green Tomato "lt" Recipe

Place drained roasted red peppers, mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, smoked paprika and hot sauce (if using) in a blender or food processor.

Pulse until mostly smooth with a little texture, scraping down sides as needed (about 10–15 seconds). Taste and season with salt and black pepper as desired. Transfer to a bowl and refrigerate while you prepare the tomatoes; remoulade benefits from resting at least 30 minutes.

Prepare tomatoes and dredging stations

Wash and dry the green tomatoes. Slice each tomato into 1/3-inch thick rounds — you should get 3–4 slices per tomato depending on size. Lightly season both sides of the slices with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make dredging mixtures

Set up three shallow bowls: bowl 1 — flour combined with smoked paprika and remaining 1/2 tsp kosher salt; bowl 2 — whisk eggs with buttermilk until combined; bowl 3 — mix cornmeal and panko together.

Bread the tomatoes

Working in batches, dredge each tomato slice in the seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, allowing excess to drip, then press into the cornmeal-panko mixture to coat both sides. Place breaded slices on a wire rack while you heat the oil. If coating becomes soggy, return to flour then re-coat.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until it reaches 350°F (or a small breadcrumb sizzles immediately). Fry the tomato slices in a single layer (do not overcrowd) for 2–3 minutes per side, or until golden brown and crisp. Use tongs or a slotted spatula to flip carefully. Transfer cooked slices to a paper towel-lined plate or wire rack and keep warm in a 200°F oven if needed while finishing the rest.

Toast buns

Melt butter in a skillet over medium heat. Spread toasted side of buns in butter and toast in the skillet until golden, about 1–2 minutes per side. Alternatively, use a grill or broiler and watch closely to avoid burning.

Layer cheese and tomatoes

Place the warm bottom bun on a work surface. Spread about 1 tablespoon of remoulade on the bottom bun. Top with a handful (about 1/2 cup) of arugula, then 1–2 slices of fried green tomato (for each sandwich), then 2 slices of smoked gouda. If desired, stack another fried tomato slice and another slice of smoked gouda for a taller sandwich. The residual heat from the fried tomato will soften the gouda slightly; for melted cheese, place assembled open-faced sandwiches under a broiler for 1–2 minutes until cheese softens and bubbles.

Finish

Spread about 1 tablespoon of remoulade on the top bun, place on sandwich, press gently, and serve immediately. Sprinkle with extra black pepper if desired.