How To Make Mile End's Fried Green Tomato Sandwich

StarChefs.com, an award-winning online magazine for culinary insiders, feted chefs, bakers and restaurateurs from around the city Thursday at its 2013 New York Rising Stars Awards. Among those honored at the gala were local talents from Carroll Gardens, Cobble Hill, Boerum Hill and Gowanus:

Joseph Ogrodnek and Walker Stern of Battersby, Angelo Romano of The Pines, Zachary Golper of Bien Cuit and Noah Bernamoff of Mile End Delicatessen.

To celebrate the Rising Stars winners, we are featuring one recipe from each establishment. They are definitely geared for the professional. But ambitious home cooks and foodies may also want to try them at home! (If you do, please share your results/photos.)

Today's recipe is from Boerum Hill favorite Mile End Deli: 

Fried Green Tomato Sandwich, Smoked Blue Cheese Salad, and Bialy

INGREDIENTS:

For the Beer Batter:

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon kosher salt

2 tablespoons ancho chili powder

1 teaspoon baking powder

1 can beer

½ cup buttermilk

For the Fried Green Tomatoes:

5 cups canola oil

3 to 4 large, unripe, green tomatoes, sliced into 1/8-inch rounds

kosher salt

For the Blue Cheese Salad:

2 red onions, peeled and sliced thinly

1 cup flat leaf parsley, leaves only

½ cup thinly sliced jalapeños

½ cup thinly sliced Fresno chilies

1 cup crumbled smoked blue cheese

1 cup minced pickled chive flowers

1 ounce extra virgin olive oil

sea salt

black peppercorns, toasted and cracked

To Assemble and Serve

12 bialys, toasted

tartar sauce

METHOD:

For the Beer Batter: In a large bowl, combine flour, sugar, salt, ancho chili powder, and baking powder. Slowly pour in the beer and buttermilk. Stir to combine.

For the Fried Green Tomatoes: In a cast iron pan, heat canola oil to 350˚F. Dip tomato slices in Beer Batter to coat evenly. Fry slices until golden brown and crispy, being careful not to crowd tomatoes in the oil. Drain on a paper towel. Season with salt.

For the Blue Cheese Salad: In a large bowl, combine red onions, parsley, jalapeños, chilies, smoked blue cheese, pickled chive flowers. Drizzle with olive oil and season with salt and pepper. Toss to coat.

To Assemble and Serve: Split a toasted bialy and apply a dollop of tartar sauce to the bottom of the bialy. Add 2 to 3 slices of Fried Green Tomato. Top with Blue Cheese Salad. Place the remaining bialy half on top.

For yesterday's recipe from Battersby, click here.