Fried Green Tomato Po’boys
Last week I shared my love for fried green tomatoes – and although they can hold their own as a side dish I can’t resist piling them high on a baguette with my zesty homemade Cajun rémoulade sauce and smoky coconut bacon. Trust me, Fried Green Tomato Po’boys are pretty much the tastiest sandwich you will EVER eat!
When we visited New Orleans a few years back it seemed like every restaurant had its own version of rémoulade sauce that they served along with their crab cakes and po’boy sandwiches. Each one had its own subtle flavor variations and appearance, but they all had this magical way of transforming a simple sandwich to new heights.
My rémoulade marries creamy mayonnaise, spicy mustard, herbs and freshly grated horseradish – it’s a secret weapon in my kitchen that I serve up not only when I am cooking a big batch of fried green tomatoes, but I also like to serve it with my veggie burgers and home fries instead of ketchup.
- 1 cup gluten free mayonnaise
- ¼ cup thinly sliced green onions
- 2 tablespoons gluten free spicy mustard
- 1 tablespoon minced fresh garlic
- 1 tablespoon chopped fresh flat leaf parsley
- 1 teaspoon peeled and freshly grated horseradish root
- ¼ teaspoon smoked paprika
- Stir together all of the ingredients to combine; cover and chill until ready to serve. Will keep in the fridge for 3-4 days.
- Cut the baguettes into 4 to 6-inch lengths. Split in half lengthwise without cutting through to the other side. Spread the rémoulade sauce inside the baguette and layer the shredded lettuce, tomatoes and avocado slices on top. Sprinkle with coconut bacon and serve immediately.