1very large green tomato, about ¾ of a pound, or two medium
¼cuprice wine vinegar
¼-ish cup sesame oil,not toasted
¼small red onion,sliced
4brioche hamburger buns for serving
A few pieces of romaine or green leaf lettuce for serving
For the sriracha sauce:
¼cupplain Greek yogurt
Begin by making the sriracha sauce. Stir together the yogurt, sriracha, honey and salt until combined, then set aside.
Place the bacon in a hot skillet (I prefer cast iron) and cook over medium heat until crispy, turning once or twice. Remove to a paper towel lined plate, and turn off the heat. Pour the excess fat from the skillet, but do not wipe clean.
Pour the rice wine vinegar in a large shallow bowl. If you have one large tomato, cut it into four slices, ½-inch thick, and place them in the vinegar. (If using two smaller tomatoes, you will have more than four slices). Let them marinate for a few minutes, turning once. If you have enough room, you can also add the sliced red onion to the bowl. If not, wait until the tomatoes are frying then marinate the red onion in the vinegar while the tomatoes are frying.
Place ¼ cup of the flour in a shallow bowl. Whisk the egg in a separate shallow bowl. In a third shallow bowl, combine the remaining ¼ cup flour, the cornmeal, garlic powder, and salt. Use a fork or a small whisk to ensure even distribution.
Heat the skillet over medium high heat and pour in enough sesame oil to come up ¼-inch up the sides.
Remove a tomato from the vinegar, then dip it in the flour, knocking off the excess. Dip the tomato in the beaten egg, then dredge it in the cornmeal mixture, coating both sides. Carefully lay the tomato into the hot oil, and repeat with the remaining tomato slices, adding them to the pan, without crowding. If you cannot fit them all at once, work in batches. After 2-3 minutes, turn the tomatoes carefully so that they don’t splatter on you, and continue to cook until golden brown on the second side. Once done, remove to a paper towel lined plate.
To serve, lay a piece of lettuce onto the bottom half of the brioche bun. Top with a slice of fried green tomato, then lay some bacon slices, breaking them into pieces to fit. Remove the red onion from the vinegar and place some slices on the sandwich, then dollop with sriracha sauce. Repeat with the remaining ingredients to make 4 sandwiches, then enjoy right away.