Fried Green Tomato Sandwich Recipe

Prepare tomatoes

Trim the tomatoes and cut into 1/2-inch thick slices. Pat slices dry with paper towels. Lightly season both sides with 1/2 tsp kosher salt and a few grinds of black pepper; if desired, squeeze about 1/2 tablespoon lemon over them and let rest 5 minutes.

Set up breading stations

Place the flour in a shallow bowl. In a second bowl whisk the egg with the buttermilk until combined. In a third shallow bowl combine the 100 g yellow cornmeal, 50 g fine cornmeal, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika; mix well.

Bread the tomatoes

Working one at a time, dredge a tomato slice in flour, tapping off excess; dip into the egg-buttermilk mixture, letting excess drip; press into the cornmeal mixture so both sides are well coated. Place coated slices on a wire rack and allow to rest 5 minutes so coating adheres.

Fry

Pour vegetable oil into a heavy skillet to come about 1/3 inch (8–10 mm) up the side and heat over medium-high until it reaches 175–180°C (350–360°F) or until a small pinch of cornmeal sizzles immediately. Fry the tomato slices in batches, 2–3 minutes per side, until golden-brown and crisp. Maintain oil temperature; adjust heat as needed. Transfer to a paper-towel–lined tray and season immediately with a light pinch of salt. Keep warm in a low oven (90–100°C / 200–210°F) while finishing sandwiches.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, 6–10 minutes depending on thickness, turning once. Transfer to paper towels to drain. Reserve about 1 teaspoon of bacon fat in the pan if desired for toasting bread (optional).

Toast sourdough

Butter one side of each sourdough slice. Heat a clean skillet or griddle over medium heat (add reserved bacon fat or a little butter if using). Place bread butter-side-down and toast until golden and crisp, about 2–3 minutes. Top two slices, butter-side-up, with cheddar slices to lightly melt while bread is hot (cover briefly with a lid if needed).

Assemble sandwich

Spread about 1 tablespoon ranch dressing on the uncheddared bread slices. On each bread slice with cheese place 2–3 fried green tomato slices (depending on size), then 3 slices of bacon (or enough to cover), and a small handful (~30 g) of arugula. Drizzle another ~1 tablespoon ranch over the arugula if desired. Close sandwich with the ranch-coated slice so buttered/cheese slice is on top.

Finish

Press sandwich gently, cut in half on the diagonal, and serve immediately with choice of side (fries, salad, or chips).

Taste and adjust seasoning: add extra salt or pepper to taste. Provide extra ranch on the side for dipping. Each sandwich serves with choice of side.