Fried Green Tomato Sandwich
For the sauce:
- 3/4 cup mayonnaise
- 3 tablespoons chopped fresh parsley
- 3 scallions, minced
- 2 teaspoons green hot sauce
- 1 1/2 teaspoons Worcestershire sauce
- Kosher salt
For the tomatoes and sandwiches:
- 6 medium green tomatoes (about 1 1/2 pounds)
- 1 cup white vinegar
- 1/4 cup sugar
- Kosher salt
- 3 tablespoons pickling spice
- 1 handful fresh dill (leaves and stems)
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon chili powder
- 4 large eggs
- Peanut oil, for frying
- 12 slices brioche or potato bread
- Yellow and red tomatoes, sliced, for topping
Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.
- 1 pound elbow pasta
- 4 ounces sliced American cheese
- 4 ounces sliced Cheddar
- 1/2 cup chopped onions
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 6 ounces grated Romano
- 1 pound shredded Cheddar Jack
- 1 tablespoon salt
- 1 1/2 tablespoons ground black pepper
- 4 ounces hot sauce
- 2 pounds ground beef (80/20)
- 8 strips bacon, cooked until crisp
- 4 hamburger buns, large enough for a half-pound burger
Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.
In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer until the sauce thickens, stirring occasionally so it does not burn or stick. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely mixed with the sauce. Place in the refrigerator and let cool.
Take the ground beef and make 4 ounce patties. (Sprinkle with salt and pepper if you wish). In a fry pan or skillet over medium-high heat, cook the burgers to your desired temperature.
In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan. (Like little mac and cheese pancakes). Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burger, and then top with 2 strips of bacon on each. Put the burger on the bun and enjoy your very own Mac Attack!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Crunchy Fried PB and J
- 1 cup chunky peanut butter
- Eight 1-inch-thick slices Pullman bread
- 1 cup good raspberry preserves
- 2 bananas, sliced thin on the bias
- 2 cups plain potato chips with ridges
- 3 large eggs, beaten
- 2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
- 8 tablespoons (1 stick) unsalted butter
Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices; sandwich with the raspberry preserve slices.
Place the eggs and cereal in separate shallow bowls. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the eggs, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.
In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.
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