A winning tomato recipe

Looks like Fay isn't going to cause us much trouble around here, so we can get back to the business of cooking. Today's recipe comes courtesy of the Washington Post food section which recently held a tomato recipe contest. You know how it goes up north in August ... everybody's back yard is loaded with tomatoes and zucchini.

The winning recipe came from Mary Jo Sweeney of Crownsville, Md., and her 'Mato Sammidges (that's Tomato Sandwiches for the cute-language impaired.) Anyway, I love a simple tomato sandwich (thick, juicy slices, lots of mayo, salt and pepper on wheat, white or sourdough!), but this cool concoction is nothing like that. It has no bread. Thick tomato slices act as the bread with Boursin cheese and bacon crumbles in between. Like fried green tomatoes, the sandwich is dredged in bread crumbs and sauteed. Very clever, indeed. The story in the Post says Sweeney drew on her Southern roots and love of Farmer's Markets for the recipe. Great idea. 

'Mato Sammidges
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
Salt
Freshly ground black pepper
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-size slices. Spread a thick layer of cheese ( 1/4 inch) on one side of each tomato slice. Crumble the bacon and divide evenly over four of the slices. Mate the halves together to make sandwiches.

Lay a few layers of paper towels on a platter placed near the stove top. Heat the oil (as needed) in a large nonstick skillet over medium heat until the oil shimmers.

Meanwhile, season the flour liberally with 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 the seasoned flour, then in the egg and then in the bread crumbs, shaking off any excess bread crumbs while making sure the sandwiches are well covered.

Cook the 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 the second side. (If working in batches, add oil as needed.) Transfer to the paper towel-lined platter to drain slightly; serve warm.

Serves 4.

NUTRITION Per half-sandwich serving: 253 calories, 7 g protein, 9 g carbohydrates, 22 g fat, 12 g saturated fat, 77 mg cholesterol, 467 mg sodium, 1 g dietary fiber

Source:  Mary Jo Sweeney of Crownsville, Md., winner of the Washington Post Food section's 2008 Top Tomato Recipe Contest. Photo by the Washington Post.

Comments

[Jackie in Tampa]

My husband who's not a bread lover just loved these and wants them made more often.