Skillet-Fried Green Tomato & Thick-Cut Bacon Sandwich with Umami Remoulade

Instructions

1. 1

   Slice 2 large green tomatoes into 1/2-inch thick rounds. Lay them flat on a paper towel-lined baking sheet and sprinkle both sides evenly with 1 tsp fine sea salt. Let them sit for 10 minutes to draw out excess moisture.

   10 min

   Tip: Sweating the tomatoes prevents the cornmeal coating from becoming soggy during frying.

2. 2

   While the tomatoes sweat, prepare the remoulade by whisking together 0.5 cup mayonnaise, 1 tbsp Creole mustard, 1 tsp fish sauce, 1 tbsp fresh lemon juice, 1 tbsp sweet pickle relish, and 0.5 tsp smoked paprika in a small bowl until smooth. Cover and chill in the refrigerator.

   5 min

   Tip: That splash of fish sauce gives the remoulade a rich, savory backbone without making it taste fishy.

3. 3

   In a large cast-iron skillet over medium heat, render 6 strips thick-cut smoked bacon until crisp, turning once, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of rendered bacon drippings in the skillet.

   8 min

   Tip: Frying green tomatoes in a mix of bacon fat and vegetable oil adds unmatched traditional Southern depth.

4. 4

   Pat the tomato slices dry with paper towels. Set up a breading station with three shallow dishes: in the first, whisk together 0.5 cup buttermilk and 1 tbsp hot sauce; in the second, add 0.5 cup all-purpose flour; in the third, combine 0.5 cup yellow cornmeal, 0.25 cup Panko breadcrumbs, 0.5 tsp garlic powder, 0.25 tsp cayenne pepper, and 0.5 tsp freshly ground black pepper.

   5 min

   Tip: Adding panko to the stone-ground cornmeal gives the crust an unforgettable light crunch.

5. 5

   Add 0.5 cup vegetable oil to the reserved bacon drippings in the cast-iron skillet and heat over medium-high heat until shimmering (about 360°F). Dredge each tomato slice in flour, dip into buttermilk, and press firmly into the cornmeal mix. Working in batches, fry in the hot oil until golden brown and crisp, about 3 to 4 minutes per side. Transfer to a wire rack.

   8 min

   Tip: Do not overcrowd the skillet so the oil stays hot and the crust stays shatteringly crisp.

6. 6

   Spread 2 tbsp unsalted butter onto one side of each of the 8 slices sourdough bread. On a griddle or clean skillet over medium heat, toast the bread butter-side down until deep golden brown and fragrant, about 2 to 3 minutes.

   5 min

   Tip: Grilling the sourdough creates a solid barrier that keeps the sauce from making the bread soggy.

7. 7

   Spread a generous tablespoon of remoulade on the toasted side of each bread slice. On 4 slices, layer 1 cup baby arugula, 2 crispy green tomato slices, and 1.5 strips of bacon (halved). Top with the remaining bread slices, press gently, slice diagonally, and serve immediately.

   4 min

   Tip: Assemble right before eating while the tomatoes are hot and crisp.