I love a good tomato and I love a good tomato sandwich. This a juicy and flavourful sandwich that you are going to want to make again and again, especially when it’s tomato season. The balance of the crispy outer layer with the juicy tomato inside is amazing on its own. Now, throw it into a sandwich with some mozzarella, prosciutto di parma and of course some bomba mayo and you have yourself a new way to eat tomatoes. Hope you enjoy!
FRIED TOMATO SANDWICH WITH FRESH MOZZARELLA,PROSCIUTTO DI PARM AND BOMBA MAYO
Recipe by Mark Calaminici | Food Loves Company
Mayonnaise, to taste
Bomba calabrese sauce, to taste
1 tomato, sliced into thick (1/4 to 1/2 inch thick, not too ripe
Salt, to taste
1/2 to 1 cup All purpose flour
Freshly cracked pepper, to taste
Smoked paprika, to taste
Chili flakes, to taste
1 egg, whisked
3 tbsp. milk or buttermilk
1/2 cup regular breadcrumbs
1/2 cup panko
3 tbsp. freshly parsley, finely chopped
4-5 basil leaves, torn into small pieces
Parmigiano-Reggiano, to taste
Oil for frying, any neutral oil will work
2 brioche buns, buttered and toasted
125g fresh mozzarella, torn into pieces
3-4 slices of prosciutto di Parma, thinly sliced
1. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.
2.Salt the sliced tomatoes on both sides and set aside until ready to fry. This will help release excess moisture.
3. Get the dredge and bread station ready. Place flour onto a plate and season with salt, freshly cracked pepper, smoked paprika, chilli flakes and mix to combine. In a shallow bowl beat the egg and milk and in the last plate add the breadcrumbs, panko, parsley, basil, parmigiano-Reggiano and mix to combine. Working one at a time dip tomato slice in flour and dip into beaten eggs. Place in the breadcrumbs until fully coated. Place back into the egg and cover and then back into the breadcrumbs to get a second coating. Place tomato slices on a sheet pan or rack until ready to fry. You can place in the fridge as well. This will help with the coating to stick and help the tomatoes firm up.
4. Fill a frying pan on high heat with enough canola oil to cover half of the tomato slice. Once the oil is hot, around 375 degrees place the tomato slices into the oil away from you. Fry for about 2-3 minutes per side, depending on how thick or until browned and crispy. Remove to a plate lined with paper towel and season with a little flaky salt.
5. Lay bottom half of bun on a flat work surface. Spread some bomba mayo down. Place the tomato slice on top. Top with fresh mozzarella and season with salt and freshly cracked pepper. Add prosciutto slices and add some more bomba mayo on the top half bun, if you like, and enjoy.
Until next time, ciao!