CRISPY Fried Tomato Sandwich | Possibly the BEST Tomato Sandwich EVER

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the tomatoes into 1.25 cm (½ inch) thick rounds, lay them in a single layer on paper towels, salt both sides and leave for 10 minutes.
2. Put the flour in one bowl, beat the egg with the milk and a pinch of salt and pepper in a second bowl, and mix the panko with the garlic powder, oregano and grated Manchego in a third bowl.
3. In a bowl, whisk the yogurt with the grated garlic, paprika, lemon juice and olive oil, and season with salt and pepper.
4. After 10 minutes, pat the tomatoes completely dry on fresh paper towels to remove excess salt.
5. Heat 120 ml (½ cup) olive oil in a medium frying pan over medium heat.
6. Coat each tomato slice in flour, then egg, then panko.
7. When the oil is hot, fry the tomatoes in batches without crowding the pan, 2-3 minutes per side, until golden and crispy. Drain on a wire rack, keeping warm in a low oven if needed.
8. Lightly toast the brioche buns.
9. Spread yogurt sauce on the bottom bun, top with red onion, romaine and a fried tomato, spread more sauce on the top bun, and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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