I can die a happy woman. I have, for the first time ever, completely made up my own recipe inspired off of fresh, local produce. Usually I buy something and then run to the books or the internet and try to figure out what to make with it. Not this time. Nope nope. It’s only a sandwich, but oh my word is it the best sandwich I’ve ever eaten, EVER.
Emory University holds a small local farmers market every Tuesday from 2-6 which is nice because I get off at 5:30 and can usually snag some end-of-the-day deals, but also nice because it’s on my walk home from work. Today the pickin’s were slim, but I did snag a huge bunch of broccoli greens (this time I’ll post pictures because broccoli greens are definitely not raab), 2 zucchinis, 6 jalapeños (ideas anyone?), a huge bunch of basil (pesto!), and a green tomato for $8. Not too shabby. The bulk of the cost was the broccoli greens ($4), but definitely worth it because they aren’t easy to find. The seller was impressed that I knew what to do with them.
Anyways, so the green tomato is the point of this whole post. I’m a sucker for fried green tomatoes. There’s just nothing like a plate of fried green tomatoes, a nice cold drink (julep), and porch sittin’ on a summer evening. And since dinnertime was right around the corner, I figured why not fry up a tomato for dinner? But fried green tomatoes are just a side dish. In the middle of that thought I noticed the H&F Bread Co. (maker of the best bread in Atlanta) table with sandwich sized ciabattas for $1 each. Cha-ching, I’m making a sandwich.
On the walk home I continue musing about what to do. Fried green tomato and tofu sandwich? Fried green tomato and seitan sandwich? Fried green tomato and I’m not sure what else sandwich? And then I remembered the fat, juicy, perfectly ripe organic red tomato sitting on my window sill. And then I remembered my container of sun dried tomato strips. And then I knew right then and there that I would be making the worlds most amazing sandwich, a trifecta, if you will. Without further ado and without further comment (because I think you can figure out how perfectly this combination is), I present to you The Trifecta aka The World’s Most Amazing Three Tomato Sandwich.
1 green tomato
1/4 c coarse cornmeal
1/8 c corn flour
1 tsp black pepper
1 tbsp cajun seasoning
1-2 tbsp vegetable oil
1 small ciabatta
1/2 ripe red tomato
1 leaf romaine lettuce
1 small handful rehydrated sundried tomatoes
whole grain mustard
To fry the green tomato:
In a shallow bowl, mix the cornmeal, corn flour, pepper, and cajun seasoning together.
Peel the tomato, then slice into 1/4″ thick slices.
Coat the tomato slices in the cornmeal mixture, then fry over medium heat in the oil until golden on both sides. Place the fried slices in the paper bag and pat the excess oil off.
To make the sandwich:
Slice the ciabatta lengthwise. Spread veganaise on both halves, mustard on one half.
Place the lettuce on the bottom half, then three thin slices of the red tomato. Next layer the fried green tomatoes and a small handful of the sundried tomatoes.
Splash a little (or a lot) tabasco sauce on the inside of the top half. Smoosh the sandwich together, cut in half. Eat before it gets cold.
Makes 1 sandwich.