Ingredients:

  • 2 large firm green tomatoes, sliced 1/4 inch thick (300g)
  • 1/2 cup all-purpose flour (65g)
  • 1/2 cup yellow cornmeal (70g)
  • 1 tsp smoked paprika (5g)
  • 1/2 tsp garlic powder (3g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 large egg, beaten
  • 1/4 cup buttermilk (60ml)
  • 1/2 cup vegetable oil (120ml)
  • 1/2 cup mayonnaise (115g)
  • 1 tbsp lemon juice (15ml)
  • 1 clove garlic, minced (5g)
  • 1/2 tsp cayenne pepper (2g)
  • 8 slider buns (400g)
  • 2 tbsp unsalted butter, melted (30g)
  • 4 slices sharp cheddar cheese
  • Fresh arugula
  • Red onion, thinly sliced

Instructions:

  1. Set up a breading station with three bowls. In the first bowl, whisk together flour, cornmeal, smoked paprika, garlic powder, salt, and black pepper. In the second bowl, whisk the beaten egg and buttermilk until smooth. Place sliced green tomatoes in the third bowl.
  2. Dredge each tomato slice in the flour mixture, dip completely into the buttermilk egg wash, and press firmly back into the flour/cornmeal mix, ensuring edges are fully coated.
  3. Heat vegetable oil in a cast iron skillet over medium-high heat. Fry tomato slices for 3–4 minutes per side until they reach a mahogany-colored, golden brown crust. Transfer to a wire rack to drain.
  4. Prepare the zesty sauce by mixing mayonnaise, lemon juice, minced garlic, and cayenne pepper in a small bowl.
  5. Brush the cut sides of the slider buns with melted butter and sear in the pan for 60 seconds until golden.
  6. Assemble by spreading zesty sauce on the bottom bun, adding arugula, a fried green tomato slice, a slice of cheddar cheese (melted by the heat of the tomato), and topped with red onion.