Fried Green Tomato Sandwiches with Rémoulade Sauce

3.5 (11)
Fried Green Tomato Sandwiches with Rémoulade Sauce

Technically, these tomatoes aren't fried but they are crispy when breaded and lightly browned in a skillet, then finished in the oven. A tangy sauce with sweet gherkins and capers is the perfect complement.

Yield: 4 servings
Active Time: 35
Total Time: 35


Green Tomatoes & Garnish

  • 3/4 cup buttermilk
  • 1 large egg white
  • 1 1/2 cups yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 large green tomatoes, cored and cut into 1/4-inch-thick slices
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons butter, divided
  • 4 iceberg lettuce leaves
  • 4 hamburger buns

Rémoulade Sauce

  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream, or nonfat plain yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 2 scallions, chopped
  • 2 sweet gherkins, chopped, or 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, drained and chopped


  1. To cook tomatoes: Preheat oven to 450°F.
  2. Whisk together buttermilk and egg white in a medium bowl. Mix together cornmeal, salt and cayenne in a shallow dish. Dip half of the tomato slices into the buttermilk mixture, then transfer to the cornmeal mixture. Gently turn each slice in the cornmeal mixture to coat.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium heat until foamy. Add tomato slices and cook until the undersides are golden brown, 4 to 5 minutes. Transfer the slices to a baking sheet, browned-side up. Repeat the process with the remaining oil, butter and tomato slices. Bake the tomatoes in the hot oven until both sides are well browned, 8 to 12 minutes.
  4. To make rémoulade sauce: While the tomatoes are in the oven, combine mayonnaise, sour cream (or yogurt), horseradish, mustard, lemon juice, cayenne pepper, scallions, gherkins (or pickle relish) and capers in a small bowl.
  5. To assemble sandwiches: Place lettuce on the bottom halves of buns. Top with the tomato slices and rémoulade sauce; cover with bun tops.


Nutrition Per Serving

calories 340
fat 10 g (3 g sat, 3 g mono)
cholesterol 9 mg
carbohydrates 56 g
protein 11 g
fiber 6 g
sodium 686 mg
potassium 335 mg

Nutrition Bonus Vitamin A (20% daily value), Vitamin C (43% dv), Selenium (15% dv).

Carbohydrate Serving 3

Exchanges 3 starch, 1 1/2 vegetable, 1 1/2 fat

From EatingWell July/August 1994