The Tom Boy
Celebrate peak tomato season with a New Orleans classic, the po boy. The Tom Boy uses tomatoes in three different ways: Fried green tomatoes, seasoned heirloom tomatoes, and a sun dried tomato remoulade. It's all put together on fresh french bread and topped with pickles and shredded lettuce.
Make this your new go to tomato sandwich for summer!
Ingredients
Sunday Sandwiches: The Tom Boy
This week we are celebrating peak tomato season with a New Orleans classic, the po boy. The Tom Boy uses tomatoes in three different ways: Fried green tomatoes, seasoned heirloom tomatoes, and a sun dried tomato remoulade. It's all put together on @damatos french bread and topped with @grillos pickles and shredded lettuce.
Make this your new go to tomato sandwich for summer. Tune into Sunday Sandwiches every week, live and on demand on @kittch.
Ingredients:
1 French roll cut to 4-5"
2 Green tomatoes
2 Heirloom tomatoes
1 cup AP flour
1/2 cup fine cornmeal
1/2 cup medium grind cornmeal
1/2 cup plain breadcrumbs
1 cup buttermilk
2 eggs
Shredded iceberg lettuce
Dill pickles
1 cup mayo
2 tbsp whole grain mustard
2 tbsp diced cornichons or dill pickle relish
2 tbsp chopped capers
1 tsp old bay seasoning
1 tsp cajun seasoning
1 tbsp lemon juice
1 clove grated garlic
1 tbsp sun dried tomato paste
1 tbsp roughly diced sun dried tomatoes
1 tsp Louisiana hot sauce
Salt and Pepper
Neutral frying oil of your choice
Preparation
Sun-dried tomato remoulade:
Mix together mayo, whole grain mustard, cornichons, capers, diced sun dried tomatoes and paste, old bay, cajun seasoning, hot sauce, garlic, and lemon juice. Season with salt and pepper to taste.
Fried green tomatoes:
Slice tomatoes into 1/2" slices and season with salt. Let sit for 10-15 minutes. Set up a three step breading station. 1st bowl with AP flour mixed with 1 tsp of old bay, 1 tsp of cajun seasoning, and a pinch of salt. 2nd bowl mix buttermilk with two eggs and a couple dashes of hot sauce. 3rd bowl mix both grinds of cornmeal and breadcrumbs. Pat your green tomatoes dry and dip in AP flour, followed by buttermilk/egg mixture, then into cornmeal bread crumbs. Repeat with remaining tomatoes. In a large cast iron skillet, heat oil to 350-375F and fry for 2-3 minutes per side or until golden brown and crisp. Remove from oil and rest on a wire rack set on a paper towel lined sheet tray and season with salt.
Build:
Cut french bread in half and spread remoulade on each half. Top with two or three fried green tomatoes, pickles, shredded lettuce, and heirloom tomatoes. Make sure to season your tomatoes with salt and pepper. Top with the second half and slice in half.
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