by Heather Harris Brady
This is the time of year when it’s not so great to be a cook in a kitchen with no air conditioning. What to make? Tempting as it is to just fling cold cuts to the ravenous hordes who really wants another plain turkey sandwich? Or maybe your life is more exciting – it’s midnight and your kitchen is filled with post-theatre people-about-town who are also ravenous. In both cases, three words: wicked club sandwich. It’s a typical club sandwich that’s been hanging out in some questionable areas south of the Mason-Dixon, where it’s picked up a fried green tomato and a lashing of sriracha mayo. It’s also wicked good.
Wicked Club Sandwich
For each sandwich:
- One slice fresh tomato
- Two strips of bacon
- Three slices of turkey
- Sriracha mayo (equal parts mayo and sriracha sauce, or to taste)
- Two slices fresh toasted bread or bun of your choice
- One fried green tomato (ingredients follow)
- Fine bread crumbs, fine cornmeal or cornflour
- Sliced green tomato
- Garlic powder
- Cajun seasoning
- Black pepper
You”ll have to gauge how many green tomatoes to slice depending on your total number of sandwiches.
In any case, beat the egg well in a bowl and combine the flour or crumbs with seasoning to taste.
Heat two tablespoons of olive oil in a skillet. Dip each green tomato slice in egg, then dredge in the flour.
Fry until crisp and brown on each side.
Stir up your sriracha mayo. I use close to equal parts of each, but it’s up to you.
Now toast your bread or split bun lightly if you like. Spread it with the mayo. Add the fresh tomato to one side and the green tomato to the other. (You can’t see it here because it’s under the turkey.) Then put the turkey and bacon on the green tomato slice.)
Voila! It’s wickedness is beckoning you. . .
One year ago: Chocolate Zucchini Snack Cake