Best Fried Meatloaf Sandwich With Green Tomato Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUNTRY FRIED MEATLOAF SANDWICH



Country Fried Meatloaf Sandwich image

I had some leftover meatloaf and I wanted a sandwich.But not an ordinary meatloaf sandwich,so I just "kicked it up a notch"The taste you will get depends on what type of meatloaf you use.But that's half the fun in making this particular recipe.:) I used Recipe#163668.For the slices,cut meatloaf into 1/4 to 1/3 inch pieces.You can either make a sandwich or serve with mashed potatoes and a green veggie.If make a sandwich,please don't forget the mayo ;) Submitted to "ZAAR" on April 9th,2007

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 egg, lightly beaten
1/4 cup milk
1/3 cup self-rising flour
1/8-1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
2 slices meatloaf
enough canola oil, to fry meatloaf
lettuce (optional)
tomatoes, and (optional)
bread (optional)

Steps:

  • Mix together egg and milk in a small shallow dish or bowl,set aside.
  • In another small shallow dish or bowl mix together flour and seasonings.
  • Heat oil in skillet over medium heat.
  • Dip meatloaf into egg/milk mixture.
  • Then coat both sides of meatloaf in seasoned flour.
  • Fry in in oil until both sides are golden brown.

Nutrition Facts : Calories 668.6, Fat 32, SaturatedFat 12.3, Cholesterol 374.7, Sodium 737.4, Carbohydrate 34.3, Fiber 1.2, Sugar 0.5, Protein 56.5

BILTMORE ESTATE GREEN TOMATO JAM



Biltmore Estate Green Tomato Jam image

Provided by Food Network

Categories     condiment

Time 2h22m

Yield 6 cups

Number Of Ingredients 3

5 pounds large green tomatoes
5 pounds sugar
3 lemons, sliced

Steps:

  • Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

FRIED GREEN TOMATO SANDWICH



Fried Green Tomato Sandwich image

My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.

Provided by JUMAHA

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 9

6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
ΒΌ cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices

Steps:

  • Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
  • Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g

BLFGT SANDWICH



BLFGT Sandwich image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 big sandwiches

Number Of Ingredients 17

1 quart neutral oil, for frying
2 large green tomatoes, sliced thickly to get 8 slices
1 cup (135 grams) all-purpose flour, divided
2 tablespoons (20 grams) cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Couple turns of black pepper
Kosher salt
1 1/2 cups (120 grams) panko breadcrumbs
1 large egg
3/4 cup (180 grams) buttermilk
1/2 cup (120 grams) mayo
1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil
Squeeze of lemon
8 slices of Sourdough or other sturdy/crusty bread
12 slices of thick cut bacon
Red leaf lettuce (or romaine or boston)

Steps:

  • Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
  • Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
  • Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
  • Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
  • Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
  • To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
  • Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.

Related Topics