By Juna
Green Tomato Sandwich
12 steps
Prep:20minCook:20min
The inspiration behind this sandwich is a day in the farmers market.
There is this farmer that has awesome organic tomatoes, and since we are at the end of tomato season, all he’s got is green cherry tomatoes! So I got a batch for baking and pickling and went down the market to THE tomato farm and got me green tiger tomatoes and purple cherokee tomatoes that are firm enough to cook and.
If you reside in Kuwait, my lovely country has many awesome farmers, and Kenaneya has the best variety of heirloom tomatoes. And I heard Qout Market is on this year, what better way to get to know your farmer friends than close to home? Awesome I know!
You can replace the green tomatoes with firm beef tomatoes, san marzano or firm Lebanese mountain tomatoes. Choose a tomato that is firm, doesn’t contain loads of seeds and liquids.
The batter is for the tomatoes to be dipped in and cooked. I used Lupin flour, an alternative is chickpea flour or any legume flour. I’m going with Lupin because I have it available in my pantry and it has a sweet & nutty flavor that I like.
And for the chimichurri & kefir sauce recipes, they are uploaded next.
To me personally; I would make this for a brunch or a lunch, Ayurveda teaches that the digestive system is at optimal power between 11 am to 2 pm, and have you noticed how hard baked bread can make you feel sluggish? Knowing your bodies strength points helps your mind be at ease right!
Updated at: Thu, 07 Dec 2023 08:41:14 GMT
Nutrition balance score
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Ingredients
3 servings
2green tomatoes
or purple cherokee tomato
1sourdough baguette
or sourdough ciabatta
0.5avocado
4chestnut mushroom
1 ½ tspoil
avocado or olive
3 tblChimichurri
3 tblkefir sauce
Batter
Instructions
Step 1
Let’s start with the batter, as the longer it sits the thicker the batter will become.
Step 2
Sift the lupin flour to get a smooth batter. Any lumps found, just break smaller and sift.
Step 3
Whisk spices with the flour and then drizzle in the water while you whisk.
Step 4
Let the batter sit in the fridge to firm up while prepping the rest.
Step 5
Make the chimichurri and kefir sauce, by following their recipes, find them in the library.
Step 6
Slice the mushroom. In a bowl mix the oil and mushroom and cook on a heated pan until golden. Sprinkle with salt at the end and set aside.
Step 7
Heat a cast iron skillet on medium heat. While waiting for the skillet to heats up, slice the tomatoes, ½ inch slices. Sprinkle with salt and then dip in batter, and cook on heated skillet. To avoid the batter sticking to skillet, make sure your skillet is heated thoroughly and you can add a drizzle of high smoke oil to prevent it from sticking.
Step 8
Cook on each side until golden. If you don’t have a cast iron skillet. Use the oven. Just preheat the oven tray so that the tomato slices won’t stick to it and brush with oil before placing the tomato slices.
Step 9
Slice open your baguette. Preheat your oven, 185 degree celsius. Brush the inside of the baguette with oil and bake in the oven until golden, around 5 to 8 minutes.
Step 10
Slice the avocado into ¼ inch slices and assemble the sandwich.
Step 11
Kefir sauce then goes the mushroom, battered tomato, kefir sauce again, avocado, and finally chimichurri. Close and enjoy the sandwich.
Step 12
One baguette can feed 3 to 4 people.
Notes
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