This fried green tomato po’ boy hits the spot! The dredge has a hint of nutmeg, and the creamy, zesty sauce puts it way over the top. The Chubby Vegetarian is made up of husband-and-wife team Justin Fox Burks and Amy Lawrence, who are known for the creative and oh-so craveable recipes - including this one, which is featured in their first cookbook, The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table. H&F Bakery’s rolls are baked fresh in Atlanta and make the perfect vehicle for crispy fried green tomatoes and all your fresh fixins’. Pair your sandwiches with hot oven-fried sweet potatoes, and you’ve got yourself a real treat.
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MISE EN PLACE
• Peel potato. Cut into fries.
• Cut green tomato crosswise into 1/2 inch slices. Discard top slice and core.
• Halve salad tomatoes lengthwise.
• Chop green onion.
• Split rolls.
• On a baking sheet, toss potato with 2 teaspoons olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread in a single layer.
• Place in a cold oven. Set temperature to 415° F. Bake fries 15 minutes.
• Stir fries. Bake until fries are lightly browned and tender, 5-10 minutes.
While fries bake:
• Place a large skillet over medium heat. Add 1/2 inch cooking oil.
• In a small bowl combine mayonnaise, mustard and hot sauce.
• In a bowl, whisk together flour and 1/2 cup water.
• In another bowl, combine breading mix and 1/2 teaspoon kosher salt.
• Set batter and breading near the skillet.
When oil is hot and shimmering:
• Working 1 slice at a time, dip green tomato in batter. Dredge in breading, and place in oil.
• Cook without disturbing until golden on bottom, 4-5 minutes.
Tip: Leave space between each tomato slice. Cook in batches if necessary.
• Flip tomatoes. Cook without disturbing until golden on other side, about 4 minutes.
• Transfer tomatoes to a paper towel-lined plate.
• Spread sauce on one side of each roll. Save any remaining sauce for dipping fries.
• Top roll with fried green tomato, greens and salad tomatoes.
• Garnish with green onion. Season to taste with kosher salt and pepper.
• Serve with sweet potato fries, and enjoy!
Husband-and-wife team Justin Fox Burks and Amy Lawrence are the authors of the cookbook The Chubby Vegetarian: 100 Inspired Recipes for the Modern Table (Susan Schadt Press, 2016) and The Southern Vegetarian: 100 Down-Home Recipes for the Modern Table (Thomas Nelson, 2013). Justin and Amy write articles about food and home cooking, and often collaborate with chefs and restaurants in order to create compelling vegetarian dishes. They live in Memphis, Tennessee and currently are developing new recipes that will become a part of their third vegetarian cookbook. Justin and Amy were invited to speak at the James Beard Foundation in New York City for the Enlightened Eaters series; they cooked three dishes and gave a lecture on their unique style of Southern cooking. Their creative take on vegetarian food has been highlighted in The New York Times, The Washington Post, The New Republic, Buzzfeed, Woman’s Day, The Kitchn, Local Palate, The Huffington Post and Memphis Magazine. They have appeared on The Food Network’s The Great Food Truck Race and P. Allen Smith’s Garden Style. Amy and Justin recently celebrated ten years of writing and photographing dishes for their Chubby Vegetarian blog, and they often share their new ideas and inspirations on Instagram (@chubbyveg).Learn More...