Fried Green Tomato Crab And Ham Sandwich Recipes

FRIED GREEN TOMATO SANDWICH

Steps:

• Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
• Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

FRIED GREEN TOMATO SANDWICHES

Steps:

• Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
• Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
• Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
• Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
• Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.

FRIED GREEN TOMATO PARM SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Season both sides of the green tomato slices with salt and set aside; this will draw out some of the moisture.
• Toss the whole canned tomatoes with the vinegar, brown sugar, oil and a large pinch of salt. Place the whole tomatoes on a parchment-lined baking sheet. Bake until slightly caramelized and dried out a bit, about 20 minutes. Set aside.
• Set up a standard breading station with three shallow bowls, one with the flour, one with eggs and one with panko. Season the green tomato slices with black pepper. Dredge each tomato slice in the flour, shake off the excess, dip in the egg, let excess drip back into the bowl, and then coat in panko. Set aside on wire rack and repeat with the remaining slices.
• Heat 1/2 inch of oil in each of 2 large straight-sided saute pans over medium heat. Working in batches, fry a few of the tomato slices at a time, turning them once, until golden brown, 4 to 5 minutes a side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Lower the oven temperature to 175 degrees F. Transfer the tomatoes to a wire rack set over a sheet pan. Place in the oven to keep warm.
• Butter the insides of the buns and toast until golden and crispy. Lay the Burrata on the bottom of the buns, then top with hot green tomatoes, 4 to 5 roasted tomatoes, a spoon of hot giardiniera and some basil. Close buns, cut each in half and serve with applause.

FRIED GREEN TOMATOES

Steps:

• Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
• Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
• Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

FRIED GREEN TOMATO, CRAB AND HAM SANDWICH

Steps:

• Trim and discard the ends of the tomatoes, and halve tomatoes horizontally. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste. Mix until well blended. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
• In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling. Add tomato halves, and fry until golden brown on each side, about 1 minute a side. Remove from heat, and drain on paper towels.
• In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder. Stir until well blended. Gently fold in the crab meat without breaking up the lumps of meat. Sprinkle with 1/3 cup of flour, and fold until just blended.
• In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each). Lightly dust each cake with flour, and drop into hot oil. Fry until golden brown on each side, about 1 minute a side.
• To assemble, pour a small pool of Basil Sauce on each of eight serving plates. Place two fried green tomato halves in each pool. Top each tomato half with a crab cake, then with another fried tomato half. Garnish with a sprinkling of diced ham, and serve immediately.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

FRIED GREEN TOMATO AND CRAB SALAD WITH SUMAC VINAIGRETTE

Steps:

• Preheat approximately 2-inches oil in large, heavy skillet to 325 degrees F. An electric- fryer can be used.
• Sprinkle both sides of tomatoes with salt and pepper. Combine the cornmeal, flour and Creole seasoning in a shallow dish. Dredge the tomatoes in the cornmeal mixture and fry until golden brown. Remove from the oil and drain on paper towels.
• For the vinaigrette:
• Add the vinegar, sumac, and salt and pepper to a small bowl. Slowly whisk in the olive oil until combined. Remove and reserve 4 tablespoons. In a large bowl, add enough arugula for 4 servings. Pour the vinaigrette over the arugula and toss. Divide the arugula on serving plates, arrange 2 to 3 fried green tomatoes on the arugula and top with equal amounts of crabmeat. Drizzle reserved vinaigrette over the crabmeat and sprinkle with ground sumac. Serve immediately.

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.

FRIED GREEN TOMATO AND BACON SANDWICH

Steps:

• Mix cornmeal, salt and pepper.
• Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
• Fry green tomatoes until lightly browned and slightly soft.
• Coat bread slices with chipotle mayonnaise.
• Stack with bacon, cheese, fried green tomatoes and red tomato.
• Melt butter in frying pan.
• Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
• Eat hot or cold.