Crispy fried tomato sandwich
Spain on a Fork · ♥ 1.9K likes · 21.5K views · 7 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole tomatoes
Cut two large tomatoes into half inch rounds.
- sea salt
Lay the slices on paper towels in a single layer, season with sea salt on both sides and let sit 10 minutes to draw out the water.
- 125 g plain Greek yogurt
- 2 cloves garlic
- 1¼ g sweet smoked Spanish paprika
- 5 ml fresh lemon juice
- 8 ml extra virgin olive oil
- sea salt
- black pepper
For the yogurt alioli, whisk the Greek yogurt with the grated garlic, paprika, lemon juice, olive oil, sea salt and black pepper to a creamy sauce.
- 60 g all purpose flour
- 1 whole egg
- 15 ml milk
- sea salt
- black pepper
Put the flour in one bowl; beat the egg with the milk, salt and pepper in a second.
- 60 g panko bread crumbs
- 3 g garlic powder
- ½ g dried oregano
- 30 g grated cheese
Mix the panko with the garlic powder, oregano and grated cheese in a third bowl.
Move the tomato slices onto fresh paper towels and pat them completely dry, wiping off excess salt.
- 120 ml extra virgin olive oil
Heat a fry pan over medium heat with half a cup of extra virgin olive oil.
Bread each tomato slice in the flour, then the egg wash, then the breadcrumbs, fully coated at each stage.
Fry in a single layer, in batches, 2 to 3 minutes per side until golden and crispy, then transfer to a wire rack.
- 2 whole brioche buns
Lightly toast the brioche buns so they do not go mushy.
- red onions
- romaine lettuce
Spread yogurt alioli on the bottom, add sliced red onion, romaine lettuce and a fried tomato, spread more alioli on the top and close the sandwich.
Pass the leftover frying oil through a fine sieve into a heatproof pitcher to reuse.