TOMATO SANDWICHES
Serves 6 to 8
These delicious treats are deceptively simple. Serve them as a light lunch or versatile side dish.
6-8 large firm, ripe red tomatoes
1/2 cup mayonnaise or whipped cream cheese
1 large onion, thinly sliced
6-8 small arugula leaves, washed & patted dry
2 large eggs, lightly beaten with 1 tablespoon water
1/2 teaspoon salt
1/2 cup bread crumbs, unflavored, toasted
3 tablespoons unsalted butter
2 tablespoons olive oil
Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato, making sure to avoid the core.
Spread 1 heaping tablespoon of mayonnaise on one half of the tomato slices.
Top each with an onion slice, arugula leaf and a second slice of tomato.
Dip each sandwich into the beaten egg mixture and then the bread crumbs.
Gently shake off any excess bread crumbs.
Set sandwiches aside.
In a large heavy sauté pan, warm the butter and olive oil over medium heat.
Slip each sandwich into the pan and fry until golden brown, about 3 minutes on each side.
Remove and serve immediately.
Florida Tomato Commission
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