Chris Aquilino
Senior Director of Culinary Development
Elior North America

Aussie Select Lamb Bacon, Fried Green Tomatoes and Basil Sandwich

Recipe courtesy of Chris Aquilino
Sponsor: Aussie Select^®

Servings: 24

Ingredients

Fried Green Tomatoes:

• 6-12 green tomatoes, depending on size, sliced ¼ in thick
• 2 tsp kosher salt
• 3 c all-purpose flour
• 3 c panko bread crumbs
• 3 c egg wash
• 1 Tbsp Spiceology Black Magic Seasoning
• Vegetable oil, for frying
• 1 ½ Tbsp MSG

Lamb Bacon:

• ½ c canola oil
• 3 lb Australian lamb prime rib, sliced thinly
• c butter
• 1/2 tsp kosher salt

Sandwiches:

• 3 c Japanese mayonnaise
• 48 freshly baked wheat bread slices, 1 in thick
• 48 Bibb lettuce leaves
• 2 c basil leaves

Directions

Fried Green Tomatoes:

1. Lay the tomatoes out on a baking sheet or rack. Sprinkle with the salt on both sides. Let sit for 10 to 15 minutes.
2. Set up a breading station with the flour, egg wash and panko in separate bowls. Season the flour with the Black Magic Seasoning.
3. Working in batches, dredge the tomatoes in the flour. Knock off the excess and then move the tomatoes to the egg wash. Move them next to the panko crumbs and dredge well on both sides.
4. Heat the oil in a large, deep skillet over medium-high heat or in a deep-fat fryer until it reaches 350°F (175°C). Working in batches, fry the green tomatoes for 2 to 3 minutes per side, or 5 minutes total in a fryer. Remove from the oil and sprinkle them with the MSG.

Lamb Bacon:

1. In a heavy-bottomed pan, heat the oil and crisp the lamb slices on each side, 2 minutes or so.
2. Finish with the butter to brown them even more, and then remove from the pan onto a rack.
3. Sprinkle with the salt and allow to cool.

Sandwiches:

1. For each serving, spread mayo onto 2 slices of bread.
2. Layer 2 lettuce leaves on top of the bottom piece of bread.
3. Add 2 or 3 slices of fried green tomatoes.
4. Spread 3 or 4 basil leaves over the tomatoes.
5. Next add 2 oz of Aussie Lamb Bacon.
6. Top with a second slice of bread, mayo down.

Chef Notes

This is a great recipe for early fall, when you still have fresh basil coming from the garden and your tomato plants will only produce green ones from here on out. I used green San Marzano tomatoes, but you can use your favorite variety. For a delicious variation on this recipe, use zucchini instead of tomatoes.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley