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Buffalo Shrimp & Fried Green Tomato Sandwich

  • Author: Handy Chef
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x


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

2 eggs

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

1/8 tsp dried oregano

salt & pepper to taste


  1. Prepare dressing for greens by combining all dressing ingredients.
  2. Prepare both breading areas (one for shrimp, the other for tomatoes) with flour, breadcrumbs, and egg.
  3. 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.
  4. Coat shrimp in flour first, egg second, and then more flour. Cook in a pan until shrimp are golden brown on both sides.
  5. Mix melted butter with hot sauce until smooth. Pour this mixture over the cooked shrimp and toss together to combine.
  6. Trim greens if necessary, removing any large stems. Toss greens in dressing until fully coated.

  7. Assemble sandwich by placing greens on top of bread, then top with shrimp.
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes