Ingredients Jump to Instructions ↓

  1. 4 large tomato es

  2. 1 pk ff or light cream cheese, softened

  3. 1/4 cup minced fresh parsley

  4. 1 1/2 tsp minced fresh basil or 1/2 tsp dried basil

  5. 1 garlic clove, minced

  6. 1/4 tsp salt

  7. 1/4 cup all-purpose flour

  8. 1 cup panko

  9. 1 egg

  10. 1 Tbsp milk

  11. 3 Tbsp butter /margarine

  12. 3 Tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.

  2. Place four and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.

  3. In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sancwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.


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