Tomato Sandwiches
6 large firm, ripe, red tomatoes (6 to 8)
1/2 cup mayonnaise or whipped cream cheese
1 large onion -- thinly sliced
6 small arugula leaves (6 to 8) -- washed and patted dry
2 large eggs
lightly beaten with
1 tablespoon water
1/2 teaspoon salt
1/2 cup bread crumbs -- unflavored, toasted
3 tablespoons unsalted butter
2 tablespoons olive oil
Slice each tomato to obtain 1/2-inch thick slices from the widest portion of
the tomato making sure to avoid the core.
Spread 1 heaping tablespoon of mayonnaise on one half of the tomato slices.
Top each with an onion slice, arugula leaf and a second slice of tomato.
Dip each sandwich into the beaten egg mixture and then the bread crumbs.
Gently shake off any excess bread crumbs. Set sandwiches aside.
In a large heavy sauté pan, warm the butter and olive oil over medium heat.
Slip each sandwich into the pan and fry until golden brown, about 3 minutes
on each side. Remove and serve immediately.
Serves 6-8
Delma
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