Fried green tomato, burrata cheese, and baked tomato sandwiches

Votes: 1

How to Make - Fried Green Tomato, Burrata, and Baked Tomato Sandwiches

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 967, total fat 73 G., saturated fats 21 G., proteins 23 G., carbohydrates 57 G., fiber 6 G., cholesterol 203 mg, sodium 994 mg, sugar 12 G.

The centerpiece of these easy-to-make sandwiches from Jeff Mauro is fried green tomatoes in a crispy breadcrumb coating. They're served on buns with caramelized tomatoes and burrata, which elevates the sandwich's flavor to a whole new level.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 green tomatoes, sliced 1cm thick.
800g canned peeled whole tomatoes in their own juice, drain the liquid, remove the seeds and liquid inside the tomatoes
2 tablespoons balsamic vinegar
1 tbsp. l. brown sugar
1 tbsp. vegetable oil
Flour for breading
4 large eggs, beaten
4 tbsp. panko breadcrumbs
Oil for frying
Butter
4 hamburger buns
220 g burrata cheese (a family of mozzarella varieties shaped like balls with a soft, creamy center)
Marinated olives in oil (with hot pepper), for serving
Fresh basil leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Season the green tomato slices with salt on both sides and set aside; the salt will draw out some of the moisture.
Prepare baked tomatoes for sandwiches: Combine the canned tomato pulp with vinegar, brown sugar, 1 tablespoon of vegetable oil, and a large pinch of salt. Place the tomatoes on a parchment-lined baking sheet. Bake in the preheated oven until lightly caramelized and slightly dry, about 20 minutes. Set aside.

Prepare the breading mixtures, place three shallow bowls next to the stove: Place flour in one bowl, beat eggs in another, and breadcrumbs in a third. Sprinkle the green tomato slices with black pepper. Dredge each in flour, shake off any excess, dip in egg, let the excess drip back into the bowl, and then roll in breadcrumbs. Set aside on a wire rack and repeat with the remaining tomatoes.
Fry green tomatoes in a frying pan: Heat two large straight-sided skillets over medium heat, adding 1/2 inch of oil to each. Fry the tomato slices a few at a time, turning once, until golden brown, 4–5 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Reduce the oven temperature to 180°F (80°C). Transfer the tomatoes to a wire rack set over the baking sheet. Return to the oven to keep warm.
Assemble sandwiches on toasted buns: Brush the buns with butter and toast until golden brown and crisp. Spoon the burrata onto the bottom halves of the buns, top with hot green tomatoes, 4-5 baked tomatoes, a spoonful of spicy olives, and some basil. Top with the top halves of the buns, cut each in half, and serve.