Fried Tomato Sandwich (No Bread)
Serves 3
10 mins prep
8 mins cook
18 mins total
Thick slabs of fresh tomato are dredged in flour, eggs, and breadcrumb, and pan-fried until crisp and crunchy. They are used as low-carb alternatives to bread in these incredibly customizable sandwiches.
Additional Toppings
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Prepare the dredging station by adding the flour to one bowl, the beaten eggs into another bowl, and the breadcrumbs to another bowl.
Dip each tomato slice in the flour.
Next, dip your floured tomato in egg mixture.
Finally, dip in breadcrumbs, making sure to coat each tomato 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 ingredient 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 the oil and warm over medium-high heat, until the oil 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 fried tomatoes to a paper towel-lined plate to remove any excess oil.
Assemble the fried tomato "sandwiches" with any toppings you like. I added 1 teaspoon mayo, lettuce, and sliced turkey, followed by another slice of breaded tomato on top. Enjoy!
