TOMATO SANDWICHES

"These delicious treats are deceptively simple. Serve them as a light lunch or versatile side dish."

6 to 8 large firm, ripe red tomatoes
1/2 cup mayonnaise or whipped cream cheese
1 large onion, thinly sliced
6 to 8 small arugula leaves, washed & patted dry
2 large eggs, lightly beaten with 1 tablespoon water
1/2 teaspoon salt
1/2 cup bread crumbs, unflavored, toasted
3 tablespoons unsalted butter
2 tablespoons olive oil

Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato, making sure to avoid the core.

Spread 1 heaping tablespoon of mayonnaise on one half of the tomato slices. Top each with an onion slice, arugula leaf and a second slice of tomato.

Dip each sandwich into the beaten egg mixture and then the bread crumbs. Gently shake off any excess bread crumbs. Set sandwiches aside.

In a large heavy saute pan, warm the butter and olive oil over medium heat. Slip each sandwich into the pan and fry until golden brown, about 3 minutes on each side. Remove and serve immediately.

Makes 6 to 8 servings
Source: Florida Tomato Commission