Fried Green Tomato Po’boy

Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette

Chef Rene Garza of Uptown Sports Club | Austin, TX

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Adapted by StarChefs | november 2023

INGREDIENTS

Ranch:
Yield: 43 ounces
50 grams finely chopped dill
25 grams finely chopped parsley
25 grams finely chopped chives
35 grams onion powder
35 grams garlic powder
400 grams sour cream
250 grams mayonnaise
400 grams buttermilk
5 grams salt

Hot Sauce Vinaigrette:
Yield: 71 ounces
250 grams Crystal hot sauce
250 grams Champagne vinegar
1.5 kilograms neutral oil
Salt

Green Goddess Dressing:
Yield: 1 quart
50 grams chopped parsley
35 grams chopped dill
400 grams chopped chives
20 grams chopped tarragon
60 grams spinach
25 grams garlic
100 grams white vinegar
400 grams mayonnaise
400 grams sour cream
5 grams salt

Dredge:
Yield: 1 quart
446 grams finely ground cornmeal
208 grams finely ground corn flakes
81 grams corn starch
98 grams Franklin Barbecue BBQ Spice Rub
Kosher salt

Fried Green Tomato:
Oil for frying
1 large green tomato
Franklin Barbecue BBQ Spice Rub

To Assemble and Serve:
Yield: 1 serving
Mayonnaise
One 8-inch Leidenheimer po’boy bread, halved
Thinly shredded iceberg lettuce
Salt
Beefsteak tomato, halved and thinly sliced
Sliced Cajun-spiced pickles
3 slabs cooked applewood smoked bacon

METHOD

For the Ranch:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Hot Sauce Vinaigrette:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Green Goddess Dressing:
In a Vitamix blender, purée herbs, spinach, vinegar, garlic, and 1 ounce ice until smooth. Transfer to an airtight container and stir in mayonnaise, sour cream, and salt. Cover and refrigerate.

For the Dredge:
In a mixing bowl, combine all ingredients. Stir in sparkling water and set aside.

For the Fried Green Tomato:
In a frying pan, heat oil to 350°F. Coat tomato in Drede, then fry until golden brown. Transfer fried tomato to a paper towel-lined plate and let drain. Season with Franklin Barbecue BBQ Spice Rub, slice, and let cool.

To Assemble and Serve:
In a small bowl, dress shredded lettuce with Hot Sauce Vinaigrette. Season with salt and set aside. On a work surface, spread mayonnaise on both halves of the bread. In a pan over medium-high heat, toast roll until desired doneness then transfer to a serving plate. Spread an additional layer of mayonnaise on the bottom half of the bread. Top with desired amount of sliced Fried Green Tomato followed by pickles and bacon. Shingle 5 additional slices Fried Green Tomato on top of the bacon. Dress with Ranch. Finish with dressed lettuce mixture and desired amount of Green Goddess Dressing. Close sandwich and serve.

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