Fried Green Tomato Po Boy Sandwich
This easy sandwich is full of contrasting flavors and textures for a satisfying lunch or dinner.
Servings: 4
Ingredients
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
Instructions
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
