This fried green tomato po’ boy is just right. The dredge has a hint of nutmeg, and the N’awlins Sauce puts it over the top—way over the top. When selecting the bread for this sandwich, look for a baguette that has a crunchy exterior and is light for its size, not one that is soft and chewy. French baguette should be available at most grocery stores or specialty stores. Not only is it more authentic, it’s easier to eat.
2 cups canola oil (for frying)
1 egg, beaten
1 cup all-purpose flour
About 1 cup water (to make the batter as thick as pancake batter)
½ cup cornstarch
½ cup cornmeal
1 teaspoon sea salt
1 tablespoon sweet paprika
¼ teaspoon nutmeg
½ teaspoon garlic powder
Scant ⅛ teaspoon cayenne pepper (optional)
5 medium green tomatoes, sliced into ½-inch slices
1 3-foot-long crusty, French baguette
4 ounces soft goat cheese
N’awlins Sauce (recipe follows)
2 cups baby spinach
2 medium red tomatoes, sliced
½ cup sliced green onion (to garnish)
Sea salt flakes and cracked black pepper (to taste)
Pour the canola oil into a saucepan (the oil should be about 2 inches deep). Heat the oil to 350 degrees F. Make the batter by whisking together the egg, flour, and enough water in a medium bowl to make the mixture as thick as pancake batter. Now make the dredge by tossing the cornstarch, cornmeal, salt, paprika, nutmeg, garlic powder, and cayenne pepper together in a separate bowl. Using a pair of tongs, dip each green tomato slice into the batter and allow the excess to drip off, leaving a thick coating of batter on the tomato. Then sprinkle the dredge over the tomato, allowing the excess to go back into the bowl. Do this just before placing each tomato into the oil. Fry in batches for 5 minutes or until golden brown. Drain on paper towels.
To assemble the sandwich, slice a crusty French loaf in half but leave one long side intact—this hinge will help keep the sandwich together as you bite into it. Pull the bread out of the top half to create a channel for the ingredients. Spread creamy goat cheese on the bottom part of the inside and N’awlins Sauce on the top. Layer in fresh spinach, sliced red tomato, and the fried green tomatoes. Garnish with green onion, salt, and pepper. Slice into 6-inch sections.
Makes 4 sandwiches.
¼ cup olive oil mayonnaise
2 tablespoons Creole mustard
1 teaspoon vegetarian Worcestershire
Hot sauce (to taste)
Mix the mayonnaise, mustard, Worcestershire, and hot sauce in a small bowl until well incorporated.
Makes ½ cup.