FRIED GREEN TOMATO SANDWICH
6 (1/4 inch thick) slices green tomato
1 egg, beaten
1 cup yellow cornmeal
1/4 cup cooking oil
2 tablespoons butter
4 slices sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices of pepperjack cheese
2 tablespoons pickled jalapeno slices
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.
ROASTED TOMATOES WITH HERBS
Cooking oil spray, as needed (non-stick)
6 tomatoes (washed)
2 tablespoons olive oil
1/2 teaspoon pepper
1 tablespoon dried parsley
1 tablespoon garlic (minced)
2 tablespoons parmesan cheese
Preheat oven to 425 degrees. Spray a large baking sheet with cooking oil spray.
Cut each tomato in half. Place tomatoes on the sheet, cut side up. Drizzle tomatoes with half of the oil and season with pepper.
Cook for 30 minutes, or until tomatoes are beginning to brown on the bottom. Mix the remaining oil, parsley, garlic and cheese in a small bowl.
Remove tomatoes from the oven and sprinkle the herb mixture over the tomatoes. Return to oven for another 10 minutes, or until spices begin to brown.
Source: Maryland Food Supplement Nutrition Education program, 2009 Recipe Calendar