YIELD: 24 sandwiches
For Cajun remoulade:
4 oz. tartar sauce
1 ½ Tbsps. Cajun seasoning
¼ tsp. cayenne pepper
1/8 tsp. Louisiana-style hot sauce
For fried green tomatoes:
6 ½ lbs. green tomatoes, fresh, sliced ¼”
3 ¾ cups low-fat buttermilk
1 ¼ lbs. all-purpose flour
1 Tbsp. Cajun blackened seasoning
1 ¾ cups whole egg with citric acid
1 ¼ lbs. panko breadcrumbs
48 slices Applewood smoked bacon slices, cooked
48 slices sourdough bread
48 tomatoes, fresh, ½” slice
48 slices Swiss cheese
24 leaves Boston Bibb lettuce
1. For remoulade: Combine all remoulade ingredients in small bowl. Stir together. Chill and hold cold for service. Flavor profile optimal if prepared one day in advance.
2. For fried green tomatoes: Marinate tomato slices in buttermilk overnight. For breading: combine flour with blackened seasoning in a 1/3 pan; in another 1/3 pan pour in liquid eggs; in last 1/3 pan pour in panko. Roll both sides of tomato slice in flour, shake off excess. Dip tomato into egg mixture, shake off excess. Place tomato in panko mixture, shake off excess. Deep try tomatoes at 325°F for 4 to 5 minutes or until tomatoes are golden brown. Remove tomatoes from oil and place on a sheet tray lined with paper towels to drain. Tomatoes can be prepared to order for each sandwich or could be prepped and fried ahead of time and reheated for service.
3. For sandwiches: Place 2 slices bread in large toaster for light toasting or in oven for 3 minutes each side. On cutting board place toasted bread and spread with 1 Tbsp. remoulade on half the slices of bread. Arrange 2 slices Swiss cheese on top of bottom slices. Top with 1 piece lettuce, 2 slices red tomato, 2 slices fried green tomatoes, then 2 slices cooked bacon, then top with other slice of bread.