Fried Green Tomato On Potato Roll Recipe

Prepare brine

In a small saucepan or microwave-safe container, combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Heat until sugar and salt dissolve (about 1–2 minutes) or stir until dissolved.

Place the thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Keeps up to 2 weeks refrigerated.

Slice and season tomatoes

Wash and dry the green tomatoes. Slice each tomato into 1/3- to 1/2-inch thick rounds. Lightly season both sides with 1/2 teaspoon of the kosher salt and a pinch of black pepper; let sit 5 minutes to draw out excess moisture.

Set up dredging stations

Place 3 tablespoons all-purpose flour in a shallow dish. In a second shallow bowl whisk together 2 large eggs and 1 cup buttermilk until smooth. In a third shallow dish combine 1 cup fine cornmeal, 1 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, remaining 1/2 teaspoon kosher salt, and remaining black pepper; mix well.

Dredge tomatoes

Working one at a time, lightly dust tomato slices with flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat thoroughly on both sides. Place coated slices on a wire rack and let rest 5 minutes so coating adheres. Repeat until all slices are coated.

Heat oil

Pour about 1/2 to 3/4 cup neutral oil into a large skillet to reach roughly 1/8–1/4-inch depth. Heat over medium heat until shimmering and a breadcrumb sizzles immediately (about 350°F if using a thermometer).

Fry tomatoes

Fry tomatoes in batches without crowding the pan, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer fried slices to a paper-towel-lined plate or wire rack; season lightly with a pinch of salt while still hot. If making multiple batches, keep finished slices in a single layer on a warm oven tray (200°F) to stay crisp.

Prepare rolls

Split the potato rolls and butter cut sides with the 2 tablespoons unsalted butter. Toast buttered sides in a skillet over medium heat or in a 375°F oven until golden, about 1–2 minutes in skillet or 5–7 minutes in oven. Remove and set aside.

Make quick sauce

In a small bowl combine 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard; stir until smooth. Taste and adjust seasoning if desired.

Assemble sandwiches

Spread the mayonnaise-Dijon mixture on both bottom and top roll halves. Place a small handful (about 1/2 cup) of baby arugula on the bottom roll. Add 2 fried green tomato slices per sandwich (or 3 for thicker slices). Top tomatoes with a few pickled red onion slices (about 1/2 tablespoon each) and 2 slices dill pickle if using. Cap with the top roll and press gently. Repeat for remaining sandwiches.

Serve

Serve immediately while fried tomatoes are warm and coating is crisp. Offer extra pickled onions, mustard-mayo, or hot sauce at the table.