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.
Season the green tomatoes liberally with salt and pepper on both sides.
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.
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.
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.
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.
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.