This Breaded Tomato Sandwich is what I call an “INSIDE-OUT sandwich”; the tomato that’s usually on the inside is instead breaded and placed on the outside, replacing sliced bread. This is actually an OG Modern Nonna recipe and a recipe that I have yet to see anywhere else online, so I hope you make it and enjoy it to the fullest!
Breading and shallow-frying produces tomatoes that are crispy on the outside, while staying sweet and firm on the inside. I honestly prefer these fried tomatoes over sandwich bread!
If you love this recipe or remember it from my older posts, please let me know below. I have been making this recipe for over 15 years and it’s a staple in my home. Fun fact: a good friend (and first love in high school) came up with this recipe and it’s been a favorite ever since.
Breaded Tomato Sandwiches
Materials
- ¼ cup all purpose flour, seasoned with salt and pepper
- 2 small eggs, beaten and seasoned with salt and pepper
- 1 cup Italian breadcrumbs, seasoned with salt and pepper
- Six 1/2-inch-thick tomato slices (make sure the tomato is firm and not too ripe)
- ⅓ cup avocado oil
Additional Toppings:
- mayo or spicy mayo
- lettuce
- sliced turkey breast or black forest ham
Instructions
- Make the dredging station by adding flour to one plate, the beaten eggs in a shallow bowl, and breadcrumbs in another plate.
- 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!
- These are best served right away.
