This Fried Green Tomato Sandwich with a corn pesto is an ode to all the seasonal ingredients of summer: fried tomatoes, sweet corn pesto and arugula. All stacked on focaccia bread.
These Fried Green Tomato Sandwiches are made with crispy fried green tomatoes, a fresh corn and basil pesto, and arugula on focaccia. It’s a simple way to use green tomatoes and fresh corn during late summer.
The fried green tomato pairs with the corn pesto for a sandwich that works for lunch, an easy dinner, or a weekend meal. Serve the sandwiches right after assembling so the tomatoes stay crisp and the focaccia holds up to the pesto.
If you like this sandwich, you’ll love my Halloumi and Zucchini Sandwich and my Roasted Eggplant Sandwich.
Fried Green Tomato Sandwich
This Fried Green Tomato Sandwich with a corn pesto is an ode to all the seasonal ingredients of summer: fried tomatoes, sweet corn pesto and arugula. All stacked on focaccia bread.
Ingredients
Serves 2 sandwiches
For the fried green tomatoes:
- 1 Large green tomato sliced into 4 ¼-inch rounds
- 1/2 cup all-purpose flour
- 1/4 cup buttermilk
- 1/3 cup cornmeal
- 1/4 cup panko breadcrumbs
- 1 tsp garlic powder
- Sea salt and cracked black pepper
- Oil for frying
For the corn pesto:
- 1/2 cup fresh corn kernels
- 3/4 cup packed fresh basil
- 2 tbsp grated Parmesan
- 2 tbsp toasted pine nuts
- 1/2 small garlic clove
- 1 tsp fresh lemon juice
- 4 tbsp extra virgin olive oil
- Sea salt and cracked black pepper
For the sandwiches:
- 2 pieces focaccia, sliced in half
- 1 handful arugula
- Extra virgin olive oil
Instructions
- Make the corn pesto: Add the pine nuts to a dry skillet over medium-low heat and toast for 2–3 minutes, stirring often, until lightly golden and fragrant. Remove from the heat and let cool slightly.
- Add the toasted pine nuts, corn, basil, Parmesan, garlic, and lemon juice to a food processor. Pulse until finely chopped, then slowly add the olive oil and blend until combined but still slightly textured. Season with salt and pepper to taste.
- Prepare the tomatoes: Season the green tomato slices with salt and pepper and let them sit for about 10 minutes. Pat dry. Add the flour to one shallow bowl. In a second bowl, whisk the egg with the milk. In a third, combine the cornmeal, panko, and garlic powder.
- Coat each tomato slice in the flour, followed by the egg mixture and then the cornmeal mixture. Heat about ¼ inch of neutral oil in a skillet over medium-high heat. Fry the tomatoes for 2–3 minutes per side, or until golden and crisp. Transfer to a wire rack or paper towel-lined plate and season with salt.
- Assemble the sandwiches: Lightly dress the arugula with olive oil, lemon juice, salt, and pepper. Spread a generous layer of corn pesto onto the bottom half of each piece of focaccia. Top each with 2 fried green tomato slices and a handful of dressed arugula. Close with the remaining focaccia and serve right away.
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