Tomato Sandwich (& Fried Green Tomatoes)

spread mayo on two slices of lightly toasted bread (any bread you like- pictured above is rye)

slice tomatoes and layer on the bread with salt and pepper. Viola! One of my favorite sandwiches (but it depends a lot on the bread).

Also, you can add sliced onion, or cheese. Sometimes I think there's nothing so delicious as a tomato sandwich. 

Fried Green Tomatoes

4 large green tomatoes

2 large eggs

1/2 c. milk

1 c. flour

1/2 c. cornmeal

1/2 c. bread crumbs

2 tsp coarse Kosher salt

1/4 tsp pepper

1 quart vegetable oil for frying

Slice tomatoes to 1/2 inch thick. Tomatoes need to be mostly green. Red tomatoes will be mushy.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Eat with cool ranch dressing or make a sandwich