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1
Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl.
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2
Cover and refrigerate.
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3
Slice the green tomatoes 1/4 inch thick and place in a large bowl.
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4
Combine the vinegar, sugar and 1 tablespoon salt in a saucepan.
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5
Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill.
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6
Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes.
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7
Add 2 cups cold water and pour over the green tomatoes.
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8
Let sit at room temperature 1 hour, 30 minutes.
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9
Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish.
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10
Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish.
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11
Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
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12
Drain the green tomatoes and pat dry with a paper towel.
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13
Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture.
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14
Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side.
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15
Drain on paper towels and sprinkle with salt.
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16
Spread each slice of bread with some of the sauce.
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17
Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices.
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18
Cover with the remaining bread slices.
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19
Photograph by Anna Williams
