Serves a Crowd

Emily’s Fried Green Tomato Sandwich

August 25, 2023
1 Ratings
Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 6 to 8
Author Notes

The saddest part of eating a tomato sandwich—whether that be a crusty piece of sourdough laden with tangy Primal Kitchen Whip Dressing & Spread and adorned with seasonal tomato slices, or a classic diner BLT—is that instant when you take your first bite and those juicy tomatoes decide to make a swift exit from the bread. To attempt to rectify this mealtime travesty, I like to incorporate another beloved classic tomato preparation: the fried green tomato. The crisp, sturdy coating of a fried green tomato gives the bread and other toppings something to latch onto, firmly keeping everything together. And since we already know that tomatoes love mayo, I spread a layer of creamy, avocado oil-based Primal Kitchen Whip Dressing & Spread onto spongy focaccia before topping with peppery arugula, salty prosciutto, and a little fresh mint. Now, you’re in business (and you’ll keep any tomato stains off of your pants). —Emily Ziemski

Test Kitchen Notes

This recipe is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.Food52

What You'll Need
  • For the sandwich:
  • 1 medium piece Focaccia bread (about 10 ounces, or about 11 inches x 15 inches)
  • 1/3 cup Primal Kitchen Whip Dressing & Spread
  • 1/2 cup arugula
  • 6 pieces prosciutto, sliced into ½-inch pieces
  • 3 sprigs mint (about 12 to 15 leaves), de-stemmed and torn into small pieces
  • For the fried green tomatoes:
  • 2 green tomatoes, sliced into ¼-inch-thick rounds
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 3 cups vegetable oil, for frying
  1. Heat the oven to 400°F.
  2. Lay the tomatoes on a paper towel-lined sheet pan, season with salt on both sides, and then pat dry with paper towels.
  3. In a large bowl, combine the egg, buttermilk, flour, cornmeal, breadcrumbs, salt, pepper, and paprika. Whisk to fully combine.
  4. Heat the oil in a large pot fitted with a thermometer over medium-high heat until it reaches 350°F.
  5. Working in batches, dredge the tomato slices in the batter (the batter may try to slide off the slippery tomatoes—try to have a thick layer around each slice before transferring quickly to the oil). Cook for 5 to 7 minutes, flipping occasionally, or until golden brown. Transfer to a wire rack-fitted sheet pan and sprinkle with salt.
  6. Meanwhile, slice the focaccia in half lengthwise and transfer to a sheet pan. Toast in the oven for 7 to 9 minutes, or until warm and the edges are slightly golden-brown.
  7. Assemble the sandwiches by starting with a slice of focaccia, a layer of Primal Kitchen Whip Dressing & Spread, fried green tomatoes, arugula, a squeeze of fresh lemon juice, prosciutto, mint, and the second slice of focaccia. Slice into 6 to 8 equal-sized servings.

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Emily Ziemski

Recipe by: Emily Ziemski

Food Editor @ Food52

1 Review

AntoniaJames August 28, 2023
I always add a big pinch of dried thyme, rubbed between my palms to release its fragrance (or fresh thyme leaves, chopped) plus a tablespoon or two of finely grated parm to the panko when making fried green tomatoes. And those little bits of stray coating in the pan, once the tomatoes are cooked, are pure gold. I usually fry an egg in the pan after making fried green tomatoes. So good! ;o)