Fried Green Tomato Po Boy Sandwich

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Great for a down-home lunch or dinner, this fried green tomato po boy sandwich is filled with crispy, creamy, tangy flavor!

Tired of the same old sandwich? While I love my routines I also don’t love to eat the same thing over and over, so I’m always hunting for new-to-me sandwich options.

I had this fried green tomato po boy sandwich a few years ago in Austin, and after one bite I knew I was going to be recreating it at home over and over.

Crispy fried tomatoes, creamy ranch, and tangy pickles all come together for a deliciously satisfying sandwich!

key ingredients for fried green tomato po boys

To make the fried green tomatoes, you’ll need flour, paprika, ground chile pepper, salt, pepper, cornmeal, egg, and milk. And green tomatoes, of course! Look for unripe tomatoes that are firm and somewhat uniform in shape so you can get even slices.

Make your own homemade ranch dressing or grab your favorite bottled dressing.

Hoagie rolls or bolillo rolls work great for these sandwiches. You want a bread that isn’t too crusty or chewy.

Don’t forget the pickles! Classic dill pickles are great here.

How to make this recipe

To make the fried green tomatoes, slice the tomatoes about 1/2-inch thick and pat dry.

Set up three bowls: whisk together the flour and spices in one, the egg and milk in another, and pour the cornmeal into a third. Coat the tomato slices in the flour, then dip in the egg mixture, and finally coat in the cornmeal. Set aside and repeat as you work through the batch.

Heat a deep skillet with 1 inch of oil to medium-high and maintain temperature at 350-375°F. Fry the tomatoes in batches, 2-3 minutes per side, then drain on paper towels.

To make the sandwiches, cut the hoagie rolls and toast briefly in the oven or in a toaster oven. Spread mayonnaise on both cut sides.

Layer on the fried green tomatoes, then top with the lettuce, pickles, and ranch. Place the top of the bread and serve!

Recipe tips

This sandwich is best when the fried green tomatoes are hot, so you can get the contrasting flavors and textures of cool, creamy, crunchy, hot, and tangy all at once.

Try avocado crema in place of the ranch, or swap the pickles for pickled red onions.

I find that shredded lettuce works best in this sandwich, so if you have leaf lettuce simply chop it up. You can also try using a kale slaw or apple slaw instead for a different flavor, and omit the ranch dressing.

Grab some kettle chips and sweet tea and settle in with a new favorite!

Fried Green Tomato Po Boy Sandwich

This easy sandwich is full of contrasting flavors and textures for a satisfying lunch or dinner.

Author : Megan Myers

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4

Calories per serving 704 kcal

Ingredients

  

1/2x1x2x3x

For the tomatoes

• 1 pound green tomatoes
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/4 teaspoon Ancho chile powder ^*
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 large eggs
• 1/4 cup whole milk
• 2 cups cornmeal
• Vegetable oil, for frying

For the sandwiches

• 4 French hoagie rolls, toasted
• 1/3 cup mayonnaise
• 12 fried green tomato slices
• 2 cups shredded iceberg lettuce
• 1/2 cup crinkle cut pickle slices
• 1/2 cup buttermilk ranch dressing

Directions

For the tomatoes

• Cut tomatoes into 1/2-inch slices and discard ends.
  1 pound green tomatoes
• Whisk together flour, garlic powder, chile powder, salt, and pepper in a shallow bowl. In a second bowl, whisk together eggs and milk. Add cornmeal to a third bowl.
  3/4 cup all-purpose flour ^*, 1 teaspoon garlic powder, 1/4 teaspoon Ancho chile powder, 1 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 2 large eggs, 1/4 cup whole milk, 2 cups cornmeal
• Heat oil in a pan over medium-high heat and maintain a 350-375°F.
  Vegetable oil
• Dip tomato slices in flour mixture, coating evenly and tapping to remove excess. Coat in egg mixture, then dredge in cornmeal. Repeat with remaining slices.
• Fry tomatoes for 2-3 minutes per side, then let drain on a paper towel-lined baking sheet.

For the sandwiches

• Slice the hoagie rolls down the middle and toast briefly in the oven. Spread the mayonnaise evenly over the cut sides.
  4 French hoagie rolls, 1/3 cup mayonnaise
• Divide the fried green tomato slices among the rolls, arranging 3 slices in each sandwich.
  12 fried green tomato slices
• Top with the shredded lettuce and crinkle cut pickle slices.
  2 cups shredded iceberg lettuce, 1/2 cup crinkle cut pickle slices
• Drizzle the buttermilk ranch dressing evenly over the pickles. Close the sandwiches and serve immediately.
  1/2 cup buttermilk ranch dressing

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Nutrition

Calories: 704 kcalCarbohydrates: 82 gProtein: 16 gFat: 35 gSaturated Fat: 6 gCholesterol: 99 mgSodium: 1467 mgPotassium: 533 mgFiber: 7 gSugar: 13 gIron: 14 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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