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–+ servings
stacked Fried Green Tomato 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.
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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.