Tomato Sandwich

2 servings

⅕ cupall-purpose flour seasoned with salt and pepper

1 ⅓ smalleggsbeaten and seasoned with salt and pepper

⅔ cupItalian breadcrumbsseasoned with salt and pepper

4 slicetomato (1/2-inch thick)make sure the tomato is firm and not too ripe

¼ cupavocado oil

Additional Toppings

mayo or spicy mayo

lettuce

sliced turkey breast or black forest ham

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Make the dredging station by adding flour to one bowl, the beaten eggs into a second, and the breadcrumbs to a third.

Dip each tomato slice in the flour, then egg mixture, then breadcrumbs, making sure to coat each slice all over. Repeat this step with the remaining slices.

Note: If you don't want to get your hands too dirty use the right hand, left hand, right hand method. Dip the tomato in the flour with the left hand, then dip it in the egg mixture switching to your right hand, and lastly coat it in the breadcrumbs by switching to the left hand again. In doing so, you will avoid buildup on your fingers.

Once the tomato slices have been breaded, set them aside. Coat the bottom of a pan with a thin layer of oil and heat the oil over medium-high heat, until it shimmers. (The tomato slices should sizzle when placing them in the oil.)

Fry the tomatoes for 2 to 3 minutes on each side, or until golden. Transfer the cooked tomatoes to a paper towel-lined plate to remove any excess oil.

Assemble the fried tomato "sandwiches" with any toppings you like. I added a teaspoon mayo to my tomato, then lettuce, then a slice of black forest ham followed by another slice of breaded tomato on top. Enjoy!