This sandwich is a study in texture and subtle indulgence. Thick-cut sourdough, brushed with olive oil and toasted to a golden crisp, cradles slices of fried green tomato — their tart snap wrapped in a delicate, cornmeal crust. Inside, creamy mozzarella melts into silky ribbons, stretching with every bite and mellowing the tomato’s tang. A drizzle of balsamic glaze adds a whisper of sweetness, while a sprinkle of sea salt and cracked black pepper brings it all into balance. It’s rustic, refined, and quietly addictive — the kind of grilled cheese that doesn’t shout, but sings.
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
3mediumLarge green tomatoessliced 1/4 inch thick
Kosher salt and Fresh cracked pepperto taste
½cupFlour
2largeEggs
1cupPanko bread crumbs
1cupYellow cornmeal
Oil for frying
2tbspButtersoftened
8slicesSourdoughbread
4ozMozzarella cheesesliced
1
Season the green tomatoes liberally with salt and pepper on both sides.
2
Set up an assembly line with the flour, eggs and panko. Dip a tomato into the flour, then into the egg and then press into the panko until well coated. Set aside and repeat until all tomatoes are coated.
3
Heat 1/2 inch of oil in a pan over medium-high heat. Drop a couple of panko crumbs into the oil and once they sizzle the oil is hot enough. Fry the tomatoes in batches until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle with kosher salt. Repeat until all tomatoes are fried.
4
To assemble one sandwich: butter one side of 2 slices of bread, place mozzarella on the bread, place two tomatoes on top followed by another slice of mozzarella and the other slice of bread.
5
Place sandwich in non-stick pan over medium heat and cook until bread is golden and cheese is melted, 2 – 3 minutes on each side.
Season the green tomatoes liberally with salt and pepper on both sides.
2
Set up an assembly line with the flour, eggs and panko. Dip a tomato into the flour, then into the egg and then press into the panko until well coated. Set aside and repeat until all tomatoes are coated.
3
Heat 1/2 inch of oil in a pan over medium-high heat. Drop a couple of panko crumbs into the oil and once they sizzle the oil is hot enough. Fry the tomatoes in batches until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle with kosher salt. Repeat until all tomatoes are fried.
4
To assemble one sandwich: butter one side of 2 slices of bread, place mozzarella on the bread, place two tomatoes on top followed by another slice of mozzarella and the other slice of bread.
5
Place sandwich in non-stick pan over medium heat and cook until bread is golden and cheese is melted, 2 – 3 minutes on each side.
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