Heirloom and Fried Tomato "Sandwich" Recipe

Heirloom and Fried Tomato "Sandwich" Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

One of my favorite things about summer is the bounty of tomatoes that fills our farmers’ markets and grocery stores. My only dilemma is that there are too many kinds of tomatoes to choose from. I solved this problem by creating this tomato “sandwich” that uses fresh and sweet heirloom tomatoes with tart fried green tomatoes. With this treat I get the best of both tomatoes.

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Ingredients

  • 2 eggs
  • 1 cup flour
  • 1 cup panko breadcrumbs
  • 2 firm green tomatoes, sliced into ¼-inch rounds
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 heirloom tomato, sliced into ¼-inch rounds
  • 3-4 leaves of basil, chiffonade
  • 1 tablespoon aioli

Directions

Start by placing the eggs, flour, and breadcrumbs in separate shallow bowls. Beat the eggs gently with a fork until well mixed. Bread the green tomatoes by dipping them, 2-3 at a time, in the flour, then the eggs, and then the breadcrumbs, coating them completely in the breading.

Coat the bottom of a small sauté pan with the vegetable oil and place it over medium-high heat. In batches of 2-3 tomatoes, gently place the breaded tomatoes in the oil and cook until both sides are golden brown, about 2 minutes per side. Transfer the tomatoes to a paper towel-lined plate and season lightly with salt and pepper.

While the fried tomatoes are still warm, place 1 on a plate and put 1 slice of the heirloom tomato on top. Season lightly with salt and pepper. Sprinkle with basil and drizzle with aioli. Place another fried tomato on top and serve.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.