This is my very own version of a sandwich I dearly love from Pea Ridge. It's made open-faced which simply means there is only once slice of bread at the bottom; perfect for use with a knife and fork. I coated the shrimp in a "buffalo" style sauce which is really just a mixture of 2 ingredients. I did so because I didn't want the shrimp to overpower the rest of the elements. If you missed my post about where I got the idea for this sandwich read it here!
Watch me make my Buffalo Shrimp & Fried Green Tomato Sandwich here, or continue below
A well rounded sandwich
Have you ever had one of those dishes that pack a mean punch each layer at a time? This is that dish!!! The tang of Texas Pete laced shrimp brings a completely different element than the fried green tomatoes which add a delicate flavor. The greens round off this sandwich since they are tossed in a creamy and savory dressing. Arugula carries a crisp yet spicy element that gives everything even more character. Crusty bread ties everything together and makes this a well rounded open-faced sandwich.
What type of bread to use
I used Ciabatta bread for this sammy as it's one of my favorite types of bread. Traditional sliced bread may not work so well here. You're going to pile a lot of toppings on top of this bread so make sure you choose one that is hearty.
I happened to have croutons on hand and decided to pulverize those to use as my breading on this particular day; regular breadcrumbs work well for this dish but I could also see panko in the mix as well. It would add an extra little crunch one might appreciate. All in all, this Buffalo Shrimp & Fried Green Tomato Sandwich is one that can be loved any time of day.
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It's made open-faced which simply means there is only once slice of bread at the bottom; perfect for use with a knife and fork. I coated the shrimp in a "buffalo" style sauce which is really just a mixture of 2 ingredients. I did so because I didn't want the shrimp to overpower the rest of the elements.
½ lb shrimp, peeled & deveined
1 half of your favorite, thick bread (I used Ciabatta)
4 slices green tomato
2 tbsp butter, melted
2 tbsp hot sauce
flour for dredging
½ cup breadcrumbs (I used crushed croutons)
½ cup arugula
½ cup watercress
For the dressing:
½ tsp parsley, chopped
1 ½ tbsp mayonnaise
1 ½ tbsp sour cream
1 tsp lemon juice to taste
2 tsp Parmesan cheese
½ tsp garlic, minced
⅛ tsp dried oregano
salt & pepper to taste
- Prepare dressing for greens by combining all dressing ingredients.
- Prepare both breading areas (one for shrimp, the other for tomatoes) with flour, breadcrumbs, and egg.
- Season both sides of tomato slices with salt and pepper. Coat both sides of the slices with flour first, egg second, and finally, breadcrumbs. Cook in a pan until browned on both sides.
- Coat shrimp in flour first, egg second, and then more flour. Cook in a pan until shrimp are golden brown on both sides.
- Mix melted butter with hot sauce until smooth. Pour this mixture over the cooked shrimp and toss together to combine.
- Trim greens if necessary, removing any large stems. Toss greens in dressing until fully coated.
- Assemble sandwich by placing greens on top of bread, then top with shrimp.