Meal Kit

Cornmeal-Crusted Fried Green Tomato Sandwich

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

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 7 days

Contains: Tree Nuts (Coconuts), Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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 Russet Potatoes
  • Info
    4 fl. oz. Coconut Milk
  • 1 Yellow Onion
  • 1 cup Cornmeal
  • Info
    4 Sourdough Bread
  • Info
    2.1 oz. Flour
  • 1 oz. Dill Pickle Relish
  • 2 Green Tomatoes
  • Info
    ⅓ cup Vegenaise
  • 1 Cajun Seasoning
  • ½ fl. oz. Breakfast Syrup
Contains: FD&C Yellow No. 5 and Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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