Fried Green Tomato Po’boys

Gluten Free Fried Green Tomato Po' Boys recipe from @beardandbonnet

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! 

Gluten Free Fried Green Tomatoes recipe by @beardandbonnet

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.

Gluten Free Fried Green Tomato Po' Boys recipe from @beardandbonnet

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. 

Cajun Rémoulade Sauce
Prep time: 
Total time: 
Serves: 1¼ cups
This rémoulade is great on fried green tomato po,boys, but you can also use it as a spread for good old fashioned tomato sandwiches, a dip for home fries, or a spicy sauce to drizzle over your latest veggie rice bowl creation!
  • 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
  1. Stir together all of the ingredients to combine; cover and chill until ready to serve. Will keep in the fridge for 3-4 days.
Fried Green Tomato Po'boys
Prep time: 
Total time: 
Serves: 4
If you can't find gfree baguettes or don't like what is available where you live serve these sandwiches on toasted gfree hamburger buns or slices of toasted sandwich bread instead.
  1. 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.
Thanks to my good friends at Melissa’s Produce for sending me these gorgeous green tomatoes so that I could check this recipe off of my summer food bucket list!

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.