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CLINTON KELLY Fried Green Tomato Grilled Cheese

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Add a simple Southern twist to this classic American favorite!

vegetable oil (to fry)
2 green tomatoes (stem removed, sliced 1/4-inch thick)
1/2 cup flour
1/2 teaspoon cayenne
1/2 cup buttermilk
1 egg
1/2 cup cornmeal
2 tablespoons butter
4 slices Pullman loaf (sliced 1/2-inch thick)
Kosher salt and freshly ground black pepper (to taste)
1 cup mayonnaise
1/4 cup grainy mustard
1 teaspoon paprika
1 tablespoon prepared horseradish
2 tablespoons capers (rough chopped)
1 tablespoon hot sauce
2 garlic cloves (peeled, finely minced)
Kosher salt and freshly ground black pepper (to taste)
1 cup cheddar cheese (shredded)
chopped chives (to garnish)
hot sauce (to serve)

Preheat 1-inch of oil in a cast iron skillet to 360ºF. Adjust oven rack to top shelf and preheat broiler. Place a baking rack inside of a baking sheet.
Prepare three baking dishes. In the first add flour and season with cayenne, salt and pepper. In the second add buttermilk and egg and whisk to combine. In the third add cornmeal.
Dredge tomato slices in flour, shaking off any excess. Dip in the buttermilk mixture and dredge in cornmeal, shaking off any excess. Place in the hot oil and fry until golden brown, about 2-3 minutes per side. Remove to the baking rack.
Meanwhile, in a large non-stick saute pan add butter and heat over medium heat. Place bread in the saute pan and allow to cook until golden brown and toasted, about 3 minutes per side. Remove toasted bread slices to a baking sheet.
For the Remoulade: In a large bowl, add the mayonnaise, grainy mustard, paprika, horseradish, capers, hot sauce, and garlic, and stir to combine. Season with salt and pepper.
To Assemble: Spread a spoonful of remoulade on each slice on bread. Top each piece of bread with 2 fried green tomatoes and shredded cheddar cheese. Place baking sheet under the broiler until the cheese melts, about 1 minute. Sprinkle with chopped chives and serve with hot sauce.
Tip: Bake tomatoes at 400ºF for a healthier option until golden brown, about 18-20 minutes.

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