Fried Green Tomato Sandwich with Lemon Basil Aioli
2 large green tomatoes, cut in 8 slices
1 cup all-purpose flour, divided
1 egg
1 cup buttermilk
1⁄2 cup cornmeal
Olive oil, for frying
Coarse salt and freshly ground pepper, to season
1 1⁄2 cups mixed greens
8 pieces multigrain bread
1⁄2 cup mayonnaise
2 tablespoons chopped basil
1 tablespoon lemon juice
1 clove garlic, minced
For aioli, in small bowl place all ingredients, stir to combine.
For fried green tomatoes, in shallow dish place half of flour. In second shallow dish place egg and buttermilk, mix together. In third shallow dish place cornmeal and remaining flour, mix together. Coat tomatoes first in flour, then egg mixture, then cornmeal mixture. In large skillet over medium heat with a few tablespoons of olive oil, fry tomatoes in batches, draining on paper towel. Season immediately with salt and pepper. Wipe out skillet with paper towel between batches so the residual cornmeal doesn’t burn.
To assemble sandwich, spread aioli on multigrain bread, top with two fried green tomatoes and a handful of mixed greens. Serves 4.
