This is Seattle. Guess what that means? Lots of green tomatoes to eat in the beginning of fall. I've never had fried green tomatoes before, but thanks to Zack, Als' BF from Florida, we got to eat them today. Though I did not make these, I figured I would write about them because they were delicious and something that every Seattle gardener should do with their bounty of green tomatoes. (And next time I can make 'em.)
First, slice them up about 1/4-1/2 inch thick or less. To make the breading, mix corn meal, flour and bread crumbs with some parmesan cheese, seasonings, and salt & pepper to taste. Dredge the tomato slices in flour, then an egg wash, then coat with the corn meal mixture. Pan fry them on medium heat until brown.
In the meantime, slice some mushrooms up and saute in a little olive oil
and some minced garlic. Assemble the sandwiches by placing the fried
tomatoes on some hoagie rolls and top with mozzarella cheese. Broil for
a minute to melt the cheese and top with mushrooms. Add some honey
mustard and cock sauce (Sriracha hot sauce) and enjoy! Mmmmm...