Cornmeal-Crusted Fried Green Tomato Sandwich

With Maple Caramelized Onions, Dill Pickle Aioli, and Steak Fries

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

Few things so distinctively conjure a southern summer as a juicy, crispy, fried green tomato. I created this recipe to resemble how my grandmother would make ’em: Cornmeal-crusted, layered between soft sourdough bread, and smothered with a creamy aioli laced with sweet and sour pickled relish. With the new addition of maple caramelized onions and hearty steak fries on the side, this is a meal that will wow and satisfy. Best yet? It’s completely vegan and cholesterol-free.

In Your Box (serves 2)

  • 2 Green Tomatoes
  • 2 Russet Potatoes
  • 1 Yellow Onion
  • Info
    ⅓ cup Vegenaise
  • 1 oz. Dill Pickle Relish
  • 1 Cajun Seasoning
  • ½ fl. oz. Breakfast Syrup
  • 1 cup Cornmeal
  • Info
    2.1 oz. Flour
  • Info
    4 fl. oz. Coconut Milk
  • Info
    4 Sourdough Bread
  • Nutrition (per serving)

  • Calories
    823
  • Carbohydrates
    114g
  • Fat
    29g
  • Protein
    18g
  • Sodium
    905mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonsticking baking sheet. Thoroughly rinse produce and pat dry. Slice green tomatoes into about ¼" thick rounds. Scrub potatoes and cut into medium-sized spears for fries. Peel and julienne the onion (cut into thin strips).

  • Step 2 - Make the Dill Pickle Aioli
    2

    Make the Dill Pickle Aioli

    In a small bowl, mix the Vegenaise, dill pickle relish, and a pinch of salt and pepper. If you desire an extra kick, add 1 tsp. Cajun Seasoning, or to taste. Refrigerate until ready to serve.

  • Step 3 - Bake the Steak Fries
    3

    Bake the Steak Fries

    Place potato spears in a mixing bowl. Add 2 tsp. olive oil and a pinch of salt and pepper. Toss the potatoes until thoroughly coated. Spread on the baking sheet and roast for 12-15 minutes. Flip the fries and cook for additional 12-15 minutes, or until they are crispy and brown. Remove from heat and let cool to crisp up.

  • Step 4 - Caramelize the Onions
    4

    Caramelize the Onions

    Heat 2 tsp. of olive oil in a medium pan over medium heat. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan. Let cook, stirring occasionally, for 5-10 minutes or until the onions start to brown. Add the maple syrup and continue to cook for an additional 5 minutes, stirring occasionally, or until onions are golden brown and delicious. Add a pinch of salt and pepper and remove from the heat.

  • Step 5 - Make the Tomatoes
    5

    Make the Tomatoes

    In a medium bowl, combine the cornmeal, cajun seasoning to taste, and a pinch of salt and pepper. Spread flour on a separate plate and pour coconut milk into a shallow bowl and add a pinch of salt to both. Coat the tomato slices with flour, then dunk the floured slices in the coconut milk, and then completely coat them with cornmeal, covering both sides. Warm 2 Tbsp. of olive oil in a medium pan over medium heat. Once hot, place 4 coated tomatoes in skillet and sauté on each side for 4-6 minutes, or until crispy and golden brown. Remove from skillet and repeat with remaining tomatoes, adding 1 Tbsp. olive oil each time you add and flip.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    On plates, arrange a slice of soft sourdough bread and slather with the cold dill pickle aioli. Nestle 2-3 slices of the fried green tomatoes on the bread and top with maple caramelized onions. Add another slather of aioli to the top piece of bread. Add steak fries on the side with extra aioli for dipping.