My Tomato Sandwich Recipe is gloriously simple and can be adapted to be vegetarian, vegan or meat-eater-worthy, lol. This Summer Cast Iron treat can be enjoyed hot or cold. The key is homegrown Beefsteak or Jersey Tomatoes.
Pick your tomatoes!
Gently whisk together egg with milk in a shallow mixing bowl or dish.
Fill one dish with flour. Fill another dish with the breadcrumbs.
After you've prepped your breading area, slice your tomatoes lengthwise into 1/4" thick slices.
Slowly bring your cast iron pan up to medium heat, adding olive oil and butter.
While the pan is heating, dredge your tomato slices in the flour, then the egg mix, then the breadcrumbs. Repeat this step for all the slices. Set aside until oil and butter in pan has coated the surface evenly.
Add the slices to the pan, gently flipping after 2-3 minutes or a golden crisp. After all breaded slices have been fried, transfer to a dish with paper towel to absorb excess oils.
While tomato slices are cooling, using your pre-heated cast iron pan, lay each brioche slice flat in the pan to toast. After they've reached a golden crisp, transfer onto their serving plates.
Depending on size sandwich desired (single of double decker), layer with fried tomato slice, parmesan pesto sauce, greens (I use baby spinach), another tomato slice, some more parmesan pesto sauce, then top with slice of brioche.
Serving Size 4