Embark on a culinary adventure with this recipe for Wasabi Cream Sauce Fried Green Tomato Sandwiches, a delectable twist on a southern classic. The recipe starts with the crafting of a zingy wasabi cream sauce, blending 1/4 cup of sour cream, 2 teaspoons of BP Evolution, 2 teaspoons of heavy cream, and 1/2 teaspoon of wasabi paste for an irresistibly tangy kick. Green tomatoes, sliced thickly, are given a triple coat treatment, first in seasoned flour, then a buttermilk and flour mixture, and finally a crunchy panko breadcrumb or cornmeal crust. These are then fried to a golden perfection in vegetable or peanut oil, capturing the quintessential crunch and the tart juiciness of green tomatoes. Assembling the sandwiches involves layering perfectly cooked eggs, slices of thick-cut bacon, crisp iceberg lettuce, and the beautifully fried tomatoes between slices of your favorite toasted bread, all drizzled with the refreshing wasabi cream sauce. For an added sweet element, try using candied bacon. This recipe delivers a harmonious blend of textures and flavors, redefining the traditional sandwich into a gourmet delight.
INGREDIENTS
Wasabi cream sauce:
1/4 c. sour cream
2 t. heavy cream
2 t. BP Evolution
1/2 t. wasabi paste
Tomatoes:
1 c. all purpose flour
Salt and pepper to taste
1 c. buttermilk
3 T. BP Evolution
1 c. panko bread crumbs or cornmeal
Vegetable or peanut oil
1 large green tomato (sliced 1/4 inch)
Layering:
4 pieces of favorite bread (toasted)
4 eggs cooked to your liking
6 strips of thick cut bacon
Iceberg lettuce
DIRECTIONS
In a small mixing bowl, mix all ingredients for the cream sauce, cover and place in refrigerator for at least 30 minutes.
Prep:
Bowl 1: Add 1/2 c. flour and 1 t. salt and pepper. Stir with a fork to combine
Bowl 2: Add 1/2 c. flour, buttermilk, and 1 T. BP Evolution. Briskly whisk together into a semi-thick batter making sure to get all the lumps out.
Bowl 3: Add the panko bread crumbs.
Lay tomatoes flat on a plate, sprinkle BP Evolution on both sides of the tomatoes. Coat the tomatoes in flour from bowl 1. Then dip them in the batter in Bowl 2 making sure they are completely coated. Let excess batter drip off, then coat in the panko or cornmeal from Bowl 3. Place on dry plate.
Frying:
In a deep fryer or medium sized pot, add oil. It should be about 2 inches deep so tomatoes can fully immerse. Head oil until temperature is 375 degrees. Drop the tomatoes into the oil and cook for 3 minutes or until they become golden brown. Remove from heat and drain on a paper towl. Place the eggs on a slice of toast, then 2 of the tomatoes. Drizzle with the cream sauce, add bacon, lettuce, and top with another slice of toast. Press firmly with fingers and slice in half.
Note: Try using our candied bacon to add a sweet uniqueness
