Spicy Remoulade
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 4-5 shakes ground red pepper to taste
Other Sandwich Components
- 8 slices applewood smoked bacon
- 2-3 leaves Romaine hearts
- 8 slices sourdough bread
- 2 ct. avocados
- mayonnaise to spread
Fried Green Tomatoes
- 2 ct. green tomatos large
- ½ cup buttermilk
- 1 ct. egg
- 1 tsp Cajun seasoning
- 1 tsp hot sauce
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 tsp Cajun seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- vegetable oil for frying
INSTRUCTIONS
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Start by mixing all of the remoulade sauce ingredients in a small bowl. Cover, and let sit in the refrigerator until the sandwiches are ready to assemble.
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Slice the green tomatoes about ¼ inch thick. Lay down on a paper towel-lined pan, top with another paper towel, and let them dry for at least 20 minutes.
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While the tomatoes are drying, cook the bacon to your preference. I like to bake mine in the oven at 390°F for about 10 minutes. Be sure to pat dry your bacon!
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Prepare the rest of your ingredients: Wash and slice the Romaine lettuce, toast the sourdough, and mash the avocados. Season the avocado mash with a bit of salt + pepper.
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Your tomatoes should now be dry! In a shallow bowl, combine the buttermilk, egg, 1 tsp. Cajun seasoning, and the hot sauce.
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In another shallow bowl, stir together the flour, cornmeal, 1 tsp. Cajun seasoning, garlic powder, and black pepper.
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Dip the tomatoes in the egg wash, then the dry mix, and repeat to double-coat them.
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Let the tomatoes rest while you heat up the oil in a cast-iron skillet to about 375°F. You want enough oil to barely cover the tomatoes.
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Fry the tomatoes for 5-6 minutes until golden brown, flipping them halfway through. Be sure to not overcrowd your skillet; I suggest frying 3 or 4 at a time.
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Assemble the sandwiches: bread, avocado mash, fried green tomatoes, remoulade sauce, bacon, lettuce, mayo, and bread. This order makes the perfect bite! Enjoy!
