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Prep time
20 minutes
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Cook time
25 minutes
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makes
4 sandwiches
Test Kitchen Notes
Sandwich fan? Tune into our podcast, The Sandwich Universe, where co-hosts and longtime BFFs Molly Baz and Declan Bond debate and cook up iconic sandwiches every ‘wich way.
This recipe is part of our August Tomato-thon, where we’re encouraging our community to try our favorite tomatoey recipes. Tell us what you loved and what you tweaked on Instagram or TikTok—tag us at @food52 and include the hashtag #f52tomatothon. —The Editors
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Fried Tomato Sandwich With Lemon-Basil Sour Cream & Chile Oil
Ingredients
- Lemon-Basil Sour Cream & Chile Oil
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Lemon-Basil Sour Cream
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1/2 cup
mayonnaise
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1/2 cup
sour cream
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1/4 cup
freshly squeezed lemon juice (from about 2 lemons)
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1/4 cup
chopped fresh basil leaves
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1/4 cup
chopped chives or scallions (green parts only)
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1 teaspoon
finely grated lemon zest
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Kosher salt and freshly black ground pepper
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Chile Oil
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20 grams
dried chiles de árbol, stemmed (you can also seed the chiles for a milder sauce)
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1 cup
vegetable oil
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1/2 teaspoon
kosher salt
- Fried Tomato Sandwiches
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8
slices of your favorite sandwich bread (such as sourdough, ciabatta, miche, or others)
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2 pounds
large tomatoes (ripe but still firm), cut into ½” slices
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1 cup
all-purpose flour
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3
large, room-temperature eggs, beaten to blend
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3 cups
panko
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Kosher salt and freshly ground pepper, to taste
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6 tablespoons
vegetable oil, divided (plus more as needed)
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Lemon-Basil Sour Cream (recipe above)
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Spicy Chile Oil (recipe above)
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Torn basil and/or parsley leaves, shaved Parmesan, chopped chives, thinly sliced cucumber, and lemon wedges, for serving
Directions
- Lemon-Basil Sour Cream & Chile Oil
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To make the lemon-basil sour cream: In a small bowl, whisk mayonnaise, sour cream, lemon juice, basil, chives, and lemon zest. Season with salt and pepper to taste. Sauce can be made 8 hours ahead; just cover and chill until use.
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To make the chile oil: Add all ingredients to a blender. Blend, starting on low and gradually increasing to high speed, until completely smooth and the sides of the blender jar are warm to the touch, 2 to 5 minutes. Chile oil can be made 1 week ahead; store in an airtight container at room temperature until you're ready to use it.
- Fried Tomato Sandwiches
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Heat a large skillet or griddle on medium-high and toast bread halves on both sides until deep golden-brown and warmed through, about 3 minutes per side. Set aside until ready to use.
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Place flour in a shallow bowl (a pie plate works best). Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.
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Working one at a time, season tomato slices with salt and pepper, then dredge cut sides in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.
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Heat 3 tablespoons oil (plus more as needed) in same large skillet over medium-high. Working in batches, Cook tomatoes until coating is deep golden brown about 3 minutes per side. Transfer to a plate. Wipe out skillet and repeat with remaining oil and tomatoes.
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Spread a few tablespoons of the lemon-basil cream on each slice of bread. Layer a few slices of cucumber over 4 of the pieces of bread, then top with 2 to 3 pieces of fried tomato, basil leaves, chives, Parmesan cheese, and a squeeze of lemon. Drizzle with chile oil and close the sandwich with the remaining slices of bread. Serve remaining cream alongside.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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