Breaded Tomato Sandwich

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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

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.
No ratings yet
Servings: 3 sandwiches
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes


  • 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)
  • cup avocado oil

Additional Toppings:

  • mayo or spicy mayo
  • lettuce
  • sliced turkey breast or black forest ham


  • 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.



Feel free to use gluten-free flour and gluten-free breadcrumbs if you are sensitive to gluten.
If you are vegan and need an egg replacement you can try using melted vegan butter, or oil instead of eggs.
You can try making these in the air fryer. Spray the tomato slices on each side with cooking oil and air fry at 400F until crispy and golden. 
Leave out the cold-cuts if you are vegetarian/vegan. 
If you’re looking to make your own homemade breadcrumbs which is what we used in this recipe, please check out this blog post Italian Breadcrumbs – The Modern Nonna
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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