This Fried Red Tomato Sandwich is a ripe twist on the old favorite, Fried Green Tomatoes. Instead of green tomatoes, this recipe uses ripe, red tomatoes and fries (or bakes!) them into crunchy, juicy perfection and then turns them into a delectable sandwich. They’re delicious alone but absolutely superb on some toasted bread with chive mayo sauce.
Choose Great Tomatoes for a Great Fried Red Tomato Sandwich
To make a great fried red tomato sandwich, start with spectacular tomatoes. For this application, the tomatoes should be red and ripe but still firm and not soft or squishy, otherwise, they could fall apart during cooking or even just disintegrate into mush.
Tomatoes are a healthy choice for any sandwich … they’re a great source of lycopene as well as vitamin C, potassium, folate, and vitamin K.
Heirloom tomatoes are an excellent choice for a fried red tomato sandwich. The heirlooms are so flavorful and sturdy. I used tomatoes we grew in our local community garden. Community gardens offer communal growing space along with connections with like-minded gardeners. Our community garden has about 40 plots, a shared asparagus patch and blueberry bushes, is entirely organic and I love it. I’m really looking forward to spending much more time there next summer and really recommend it. If you have any questions about finding or starting a community garden, send them to me or post them below. Here are a couple of pics …
Start with Thick Red Tomato Slices
Start by slicing clean tomatoes. Make the slices somewhere between a generous 1/4 inch and a scant 1/2 inch. They need to be thickish so they don’t fall apart.
Then it’s just a matter of adding breading to the tomatoes and either frying or baking them.
I use a four-step process that’s actually pretty quick and simple. I dip into plant-based milk, then into gluten-free all-purpose flour, then quickly back into the milk, and then finally a coating of crushed corn flakes.
Once coated, you have two choices … these are delicious fried in a little bit of oil in a nonstick or cast iron pan. Or, do what I did, and place the coated slices on a parchment-lined baking sheet and bake at 400 for about 15 minutes.
Serve on bread or toast with a bit of chive mayo and some vegan cheese shreds. Chive mayo is easy to make, just mix together vegan mayo, some fresh or dried chives, crushed red pepper flakes, and enough plant-based milk to thin it all down to your desired consistency.
Here’s the recipe!
- 2 lbs red, ripe, but firm tomatoes
- 1/2 cup all-purpose gluten-free flour (or regular flour)
- 1/2 cup plant-based milk, unsweetened, NO vanilla
- 1/2 cup crushed corn flakes
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices bread
- 1/4 cup vegan mayo
- 1/4 cup plant-based milk
- 1 teaspoon dried chives or a tablespoon of fresh
- Slice the tomatoes about a quarter to a half-inch thick. This takes 2 to 3 slices per sandwich.
- Arrange shallow bowls, one each containing plant-based milk, flour, and cornflake crumbs.
- Dip each tomato slice into the milk, then dredge in the flour, dip again in the milk, and dredge in the cornflakes until fairly thickly coated.
- Fry in a small amount of oil in a heavy nonstick or cast iron pan over medium heat until tomatoes are browned.
- Alternatively, place the tomato slices on a parchment-lined baking sheet and bake at 400 degrees F for about 15 minutes.
- Assemble the sandwich using your toasted bread and your favorite sandwich additions like lettuce, onion, vegan cheese shreds.
- Whisk together the chive mayo ingredients and use for additional flavor.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.