Fried Green Tomato Sandwich with Cranberry Pork Belly
Fried Green Tomato Sandwich with Cranberry Pork Belly
Directions
Warm fry oil to 350° in deep fryer.
Cook breaded green tomatoes until golden brown. Remove from oil and drain on a towel to absorb excess oil. Hold warm for service.
Heat the pork belly on a flat top or in the oven until warmed through. Slice into four thick pieces.
Toast the sourdough to liking, I like to toast it a bit more than golden for the crunch.
Smear both pieces with the garlic aioli.
On one piece, pile the shredded romaine, then the fried green tomatoes, then pork belly, spoon over the cranberry glaze, then top with the other piece of bread.
Slice sandwich and secure with a bamboo pick.
Ingredients
4 ea. West Creek® Breaded Green tomatoes
Brilliance® oil, for frying
2 slices bread, sourdough
2 tbsp. Peak Fresh Produce® Whole Peeled Garlic
2 tbsp. Peak Fresh Produce® Lemon(s), juice only
1 tbsp. Peak Fresh Produce® Lemon(s), zest only
1 tbsp. Peak Fresh Produce® Tarragon, minced
1 tsp. West Creek® sea salt kosher
1 tsp. Magellan® Black Pepper, ground
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
