Grilled Green Tomato Po' Boy

Ingredients

• 1 Tbsp. Powdered Ranch Seasoning
• 2 Green Tomatoes
• 2 tsp. Sugar
• 3 oz Grape Tomatoes
• 1 Red Onion
• 2 French Rolls
• 1 oz Mayonnaise
• 1 oz Baby Arugula
• Olive Oil
• Salt
• tray and sprinkle both sides with sugar and ½ tsp.
• salt. Halve grape tomatoes. Halve and peel onion.

Instructions

1. 1

   Grilled Green Tomato Po’ Boy: with ranch seasoned Yukon chips 12 oz. Yukon Potatoes 1 Tbsp. Powdered Ranch 2 Green Tomatoes 3 oz. Grape Tomatoes 1 oz. Mayonnaise 1 oz. Baby Arugula

2. 2

   Cook Within: Sprinkling sugar on green tomatoes helps them char quickly, so they don’t become too soft. It also counters their naturally tart flavor. Referring to fried seafood served on a French roll as a “po’ boy” supposedly originated during the 1920s when a New Orleans restaurateur offered free sandwiches to striking streetcar workers, whom he called “poor boys.”

3. 3

   Roast the Potatoes: Slice potatoes into ⅛” rounds. Toss potatoes on pre- into a single layer. Roast 15 minutes, flip potatoes, and roast 12-18 more minutes, or until browned. Remove from oven and toss hot chips with ranch season- ing (start with half, taste, and add more if desired). Transfer to a plate and set aside. Some potatoes may brown quicker than others, so watch closely towards the end of cooking to avoid burnt chips.

4. 4

   Toast the Rolls: Use tongs to carefully place French rolls directly on oven rack and cook 2-4 minutes, or until warmed through and slightly toasted.

5. 5

   Prepare the Ingredients: While potatoes are baking, core green tomatoes and cut into ⅓” rounds. Lay tomatoes on a large plate or tray and sprinkle both sides with sugar and ½ tsp. salt. Halve grape tomatoes. Halve and peel onion.

6. 6

   Plate the Dish: Spread mayo on inside of French roll. Add grilled green tomatoes to roll and top with arugula, onion (to taste), and grape tomatoes. Serve chips on side.

7. 7

   Cook the Green Tomatoes: Warm an outdoor grill or grill pan to medium-high heat. Lightly coat grill and green tomatoes with green tomatoes to hot grill and cook 2-3 minutes on each side, or until slightly charred. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • When tossing potato slices in olive oil, use your hands to rub oil onto each chip. Much of this oil is left behind on baking sheet and is needed to “fry” • Ranch seasoning is highly flavorful. Start by adding half the provided amount, taste, and add more if desired. • Red onion brings a nice kick to po’ boy, but use to taste to keep elements balanced. the recipe before you start–we promise it will be time

8. 8

   cut into ⅓” rounds. Lay tomatoes on a large plate or

9. 9

   Slice halves into thin strips (julienne).