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
Servings: 8
1. Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato making sure to avoid the core.
2. 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.
3. Dip each sandwich into the beaten egg mixture and then the bread crumbs. Gently shake off any excess bread crumbs. Set sandwiches aside.
4. 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
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
Servings: 8
1. Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato making sure to avoid the core.
2. 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.
3. Dip each sandwich into the beaten egg mixture and then the bread crumbs. Gently shake off any excess bread crumbs. Set sandwiches aside.
4. 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
