Southern Favorite: The Ultimate Tomato Sandwich

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From The Garden

Made In The South

Nothing says that summer has pulled up a chair quite like making your first tomato sandwich of the season. It’s simplicity at it’s finest & just plain good eating. Many heirloom tomato varieties make a delicious sandwich from the highly popular classic reds such as Beefsteaks & Brandywines to the stunning Cherokee, a wonderfully sweet purple variety. Yellow beauties such as Golden Jubilee & Sunray are known for being a little lower in acid with a mild but meaty flavor. Other exciting choices include Paul Robeson & Black Krim possessing deliciously rich tomato flavor. With the harvest just beginning to ramp up, you’re likely to find a vast selection of different varieties throughout the growing season so just pick up a few here & there to give them each a try for yourself.

The Ultimate Tomato Sandwich

The Sunday night special at our house in the summertime can be yours any day of the week. Classically paired with ultra soft white pullman-style bread & a jar of commercial mayonnaise, you can up your tomato sandwich game by making a few homemade additions & tweaks. Fried green tomatoes, which are simply prepared with garden variety tomatoes that haven’t ripened just yet, add instant zip & crunch to this southern favorite. When stacked between juicy, ripe heirloom picks on hearty bread slices with mayonnaise that’s made from scratch in mere minutes… well, you better believe the combination takes this summer icon over the top. Try my tips for constructing your very best tomato sandwich of the season & get ready to indulge in something extra special.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Ultimate Tomato Sandwich
makes 6 sandwiches

3-Minute Homemade Mayonnaise
Fried Green Tomatoes
3 assorted ripe heirloom tomatoes
Kosher salt & black pepper
12 slices quality sourdough bread

Prepare the 3-Minute Homemade Mayonnaise as directed. 
Cover & chill.

 Prepare the Fried Green Tomatoes as directed.
Slice the heirloom tomatoes & sprinkle with salt & pepper.

Spread the bread slices with the 3-Minute Homemade Mayonnaise.
Top the bread with an assortment of fried & heirloom tomatoes.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFried Green Tomatoes
makes 4 to 6 servings

Avoid choosing green tomatoes beginning to turn as you want that firm texture & tangy bite. Used to distinctively perfume fried fresh seafood, Old Bay stars as the main seasoning ingredient yielding the tastiest farmer’s market beauties you have ever. Serving with 3-minute Homemade Mayonnaisehot sauce, as my father says, will make your tongue slap your brains out.

Canola oil
1/2 cup whole buttermilk
1 egg
3 tsp seafood seasoning blend, divided
1/2 cup ap flour
1/2 cup plain yellow cornmeal
1/2 tsp kosher salt
2 medium green tomatoes, cut into 1/4-inch thick slices

Pour the oil to a depth of 1/2-inch in a 10-inch cast iron skillet .
Heat to 360 degrees.

Meanwhile, whisk together the buttermilk, the egg
& 1/2 tsp seasoning blend in a medium bowl.

Whisk together the flour, the cornmeal,the salt & the remaining 2 1/2 tsp
seasoning blend in a separate bowl.

Dip the tomato slices into the buttermilk mixture.
Dredge in the cornmeal mixture, shaking off the excess.

Fry the tomatoes, in batches, 3 to 4 minutes or until golden brown.
Remove from the hot grease & place on a wire rack over a half sheet pan.
Season with additional seafood seasoning & kosher salt, if desired.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick3-Minute Homemade Mayonnaise
makes about 2/3 cup

This basic recipe can be enhanced however you so choose. Expect bright lemon notes just after preparing that mellow once refrigerated. Once you get comfortable preparing your own, experiment with additional flavors by stirring in a smidgen of Dijon mustard, flavored vinegar or hot sauce.

1 egg yolk
2 tsp fresh lemon juice
1/4 tsp kosher salt
A pinch of ground red pepper
2/3 cup canola oil

Place the egg yolk, the lemon juice, the salt & the ground red pepper
in a large slip resistant bowl.

a batter bowl with a rubber ring around the base works well
it holds the bowl steady so you can free your hands to add the oil
in a steady stream with one hand & blend the mixture with the other

restaurant cooks place one bowl on top of another
with a side towel in between the bowls for similar results

Blend the mixture using a hand-held electric mixer
fit with whisk attachments beginning on Low speed.

Simultaneously, add the oil in a slow steady stream.
Gradually increase the speed to Medium-High once the mixture begins to thicken
& approximately half of the oil has been added.

Fleck several droplets of water into the bowl 3 or 4 times
during the process to thin the mixture, if necessary.
Adjust the seasonings as desired.
Use within a few days.

WBRC Fox 6 Birmingham RebeccaGordon Cooking Lessons How To Make Homemade Mayo Fried Green Tomatoes Tailgating Tide & Tigers TodayFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

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Fried Green Tomatoes How To Make Homemade Mayo Mayonnaise rebeccagordon buttermilklipstick southern recipes cook pastry chefHow To Choose The Perfect Bread For The South’s Best Sandwich

Find out what white bread varieties reign as top tomato
Follow my lead.

The 411

Stately sourdough & country-style white bread slices are excellent picks for the perfect tomato sandwich, almost acting as a delectable sponge, soaking in all of that juicy-ripe, garden goodness yet shielding it from your fingertips. It may very well be a more civilized way to enjoy the iconic southern sandwich, holding together nicely by warding off soggy mayhem without the need to indulge over the kitchen sink.
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Cooking Essentials
Visit this post for more detailed recipe instructions & tips

The Basics: Homemade Mayonnaise

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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