BILTMORE ESTATE GREEN TOMATO JAM
Steps:
- Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.
FRIED GREEN TOMATO SANDWICH
Steps:
- Preheat a deep fryer with canola oil to 375 degrees F. You can also use a cast-iron skillet filled halfway with canola oil.
- In a skillet set over medium heat, cook the bacon until crispy, about 10 minutes.
- In a shallow dish, add the flour and season with some salt and pepper. In a second shallow dish, add the eggs and lightly beat. Dredge the tomato slices in the flour then in the eggs and again in the flour.
- Fry the battered green tomato slices until golden brown, 2 to 3 minutes.
- In a large skillet set over medium heat, add a tablespoon of the canola oil. Add the fried green tomatoes to the skillet, stacked 2 high. Cover the stack with 2 pieces of the cheese and let melt, about a minute. Repeat with the remaining stacks of tomatoes and cheese, adding another tablespoon of oil halfway through.
- Spread some mayonnaise onto both sides of a bun and layer with a stack of fried green tomatoes covered with melted cheese, 2 slices of crispy bacon, lettuce and top with top of the bun. Repeat for the remaining buns and tomato stacks, and then serve hot.
FRIED GREEN TOMATO SANDWICHES
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 18
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.
MEATLOAF SANDWICHES
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1/3 cup ketchup. Add breadcrumbs, beef, and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined.
- Place mixture in a 6-cup capacity loaf pan (8-by-4-inch). Pat gently to form a rounded top; do not pack.
- Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant-read thermometer inserted in center of loaf registers 160 degrees, 10 to 20 minutes. Cool meatloaf 10 minutes in pan before removing.
- Cut warm or cold meatloaf (see note) into 6 portions; place one on each of 6 slices of bread. Layer with lettuce and red onion, if using, and top with another slice of bread. Serve with additional ketchup, if desired.
COUNTRY FRIED MEATLOAF SANDWICH
I had some leftover meatloaf and I wanted a sandwich.But not an ordinary meatloaf sandwich,so I just "kicked it up a notch"The taste you will get depends on what type of meatloaf you use.But that's half the fun in making this particular recipe.:) I used Recipe#163668.For the slices,cut meatloaf into 1/4 to 1/3 inch pieces.You can either make a sandwich or serve with mashed potatoes and a green veggie.If make a sandwich,please don't forget the mayo ;) Submitted to "ZAAR" on April 9th,2007
Provided by Chef shapeweaver
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix together egg and milk in a small shallow dish or bowl,set aside.
- In another small shallow dish or bowl mix together flour and seasonings.
- Heat oil in skillet over medium heat.
- Dip meatloaf into egg/milk mixture.
- Then coat both sides of meatloaf in seasoned flour.
- Fry in in oil until both sides are golden brown.
Nutrition Facts : Calories 668.6, Fat 32, SaturatedFat 12.3, Cholesterol 374.7, Sodium 737.4, Carbohydrate 34.3, Fiber 1.2, Sugar 0.5, Protein 56.5
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