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  • 'Mato Sammidges

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  • 3 to 4 large ripe tomatoes, cut horizontally into 8 slices that are 1/2 inch thick
    2 (5.2-ounce) packages garlic- and herb-flavored soft cheese, such as Boursin, at room temperature
    8 slices thick-sliced bacon, cooked until crisp, then drained
    2 to 4 tablespoons extra-virgin olive oil, plus more as needed
    Flour, for coating sandwiches
    Salt and freshly ground black pepper, to taste
    4 large eggs, lightly beaten
    1 to 1 1/2 cups Italian-seasoned fine, dried bread crumbs
    Place the tomato slices between paper towels for 15 minutes to drain any excess juices.
    Make at least 4 matching pairs of similar-sized slices. Spread a thick layer of the cheese (1/4 inch) on one side of each tomato slice. Crumble the bacon and divide evenly over four slices. Mate halves together to make sandwiches.
    Lay a few layers of paper towels on a platter placed near stove top. Heat the oil (as needed) in a large nonstick skillet over medium heat until oil shimmers.
    Meanwhile, season the flour liberally with the salt and pepper and place in a shallow bowl; place the beaten eggs and bread crumbs nearby in separate shallow bowls. Coat both sides of each sandwich, first in seasoned flour, then in egg and then in bread crumbs, shaking off any excess bread crumbs while making sure sandwiches are well-covered.
    Cook sandwiches for 2 to 3 minutes, until a golden-brown crust forms, then carefully turn them over and cook for 2 to 3 minutes until golden-brown on second side. (If working in batches, add oil as needed.) Transfer to paper towel-lined platter to drain slightly; serve warm.
    Makes 8 half-sandwich servings.
    — Recipe from Mary Jo Sweeney of Crownsville, Md., winner of the Post Food section's 2008 Top Tomato Recipe Contest.
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