A great combination of Southern flavors with crunch! This makes 2 sandwiches. Potato salad is the perfect side (page 48).
Slice green tomatoes in ½” slices. Combine cornmeal with Deb’s Seasoning, salt, and freshly ground pepper. Toss tomatoes in mixture until well coated. Heat large non-stick skillet over medium heat. Add oil then when skillet is hot. Sauté green tomato slices on both sides until tender and golden, but not soft. Remove to a plate covered in paper towels to absorb any excess oil. Spread Creole Mayonnaise on toasted bread. Add green tomatoes, sliced red tomatoes, onions and cabbage to top. Enjoy.
Stir ingredients together and let chill for 15 minutes. Store in the refrigerator.