Fried Green Tomato Sandwich Recipe
This tasty Fried Green Tomato Sandwich is stacked high with bacon, lettuce, tomatoes, and a delicious asiago-basil mayonnaise.
Ingredients
- ½ cup mayonnaise
- ½ cup shredded asiago cheese
- 6 chiffonade fresh basil leaves
- 1 1/2 teaspoons of lemon juice
- 12 strips crisp cooked bacon
- ½ fried green tomato recipe
- 2 large thickly sliced red tomatoes
- 4 tablespoons softened unsalted butter
- 8 thick slices of bread
- 8 leaves of butter leaf lettuce
- coarse salt and freshly cracked pepper
Instructions
- In a medium-sized bowl, mix the mayonnaise, asiago, basil, lemon juice, salt, and pepper. Keep it covered in the refrigerator until it is ready to be used.
- Cook the bacon until crisp. Drain it on paper towels and set it to the side.
- Prepare and make the fried green tomatoes and briefly set them to the side.
- Slice and prepare the bread, tomatoes and lettuce.
- Evenly spread the softened butter on both sides of the bread slices, about 1 ½ teaspoons per side.
- Toast the bread for 1 to 2 minutes per side on a griddle or in a cast-iron skillet over medium heat or until browned and toasted.
- Spread some of the basil-mayo on each slice of the toasted bread and then add on the lettuce, sliced tomatoes, fried green tomatoes, crisp cooked bacon, and sprouts.
- Add on the top slice of bread with basil-mayo and serve.
Notes
Make-Ahead: These are meant to be eaten as soon as they’re done cooking. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: It’s best if the fried tomatoes are separated and stored covered in the refrigerator for up to 3 days. The other ingredients will hold in the refrigerator for up to 7 days.
How to Reheat: Add some oil to a large non-stick skillet over medium heat (about 350°), and re-fry the tomatoes for 2 to 3 minutes total or until hot and crispy. Reconstruct the sandwich and serve.
You can swap the butter for mayonnaise on the bread to help you toast it.
It is extra, but I like to add sprouts to the sandwich. Microgreens are also a nice touch.
You can substitute the fresh basil with 2 teaspoons of dry.