Fried Tomato Sandwich

Avocado or vegetable oil, for frying

1 large egg

1/4 cup ground cornmeal (ensure gluten free if gluten free)

2 tablespoons cornstarch

Kosher salt and freshly ground black pepper

1 firm large heirloom tomato, cut into 1/4- to 1/2-inch slices

2 slices white sandwich bread or gluten free bread

2 tablespoons mayonnaise

Handful fresh basil leaves

Pour oil into a skillet, just enough to coat the bottom.

Break the egg into a bowl and whisk. Pour the cornmeal into a second bowl, add the cornstarch and some salt and pepper and mix.

Dip the tomato slices first in the egg and then in the cornmeal mixture to coat completely. Add to the skillet and fry for 1 to 2 minutes a side.

Spread both slices of bread with the mayo and sprinkle with salt and pepper. Pile the fried tomatoes onto one of the bread slices. Place the basil leaves onto the second slice, then sandwich the slices. Cut in half and serve.


Yield: 1 servings