After a loooong winter, there’s nothing better than welcoming spring…and with the coming of spring, comes the arrival of delicious springtime veggies. There’s nothing like going to your local farmer’s market or grocery store, picking out the freshest ingredients and whipping up a delicious springtime sandwich.
We recently watched a re-run of The Kitchen on the Food Network, and Jeff Mauro made a fried green tomato parmesan sandwich. So, we decided to make a springtime version of his. But instead of parmesan, caprese. <—- Which we actually pronounce [kah-prey-zee]. For years, we pronounced it [kah- preese]. Thankfully, a quick episode of Giada taught us the ways.
Fried green tomatoes are a traditional southern side dish… so thanks y’all! Using the green tomatoes instead of nice, ripe red ones, prevents the fried tomato from getting soggy. Red tomatoes contain a lot more moisture. Plus, the green tomatoes are so much more crispy and tangy than red.
The dredge station setup is the same as setting up a station to bread chicken, just some egg, flour, and panko. I would definitely season the panko as well with some salt, pepper, parm, and any other spices you prefer. Make sure to have a paper towel lined wrack off to the side while frying up the tomatoes to catch some of the excess oil left over from frying. You don’t want them to be too oily. We want them to be fresh and crunchy.
Now, I know the sandwich is called a caprese, which is traditionally basil and mozzarella…. but we chose to incorporate burrata because, well… it’s BURRATA, and burrata is quite possibly the best thing you will ever taste!
The selection of bread for this sandwich it totally based on your preference. I would choose a nice artisanal loaf. We chose a sourdough loaf right from the bakery counter at Whole Foods. Don’t buy the pre-sliced bread because this sandwich is best made using nice thick slices.
Just some fresh basil, heirloom tomatoes, and a drizzle of olive oil will complete this yummy springtime sandwich!
Fried Green Tomato Caprese Sandwich
- 2 green tomatoes
- 1 red hierloom tomato (sliced)
- 1 yellow heirloom tomato (sliced)
- Fresh basil
- 1 package burrata (sliced open)
- 1 loaf artisanal bread (sliced thickly)
- 1 cup flour
- 1 cup Italian style panko bread crumbs
- 2 eggs (beaten)
- 2 tbsp. canola oil
- 1 tbsp canola oil
Slice green tomatoes in 1/2 inch slices and rest on a paper towel to absorb any moisture.
Coat each slice first with flour, then egg, and finally the panko crumbs.
Heat canola in a fry pan over medium heat.
Once oil is hot, drop coated tomato slices in pan (about 4 at a time depending on the size of the pan...DO NOT overcrowd).
Fry each side for about 3 minutes (or until golden brown). As they finish, transfer to a towel lined wire rack to absorb any excess oil.
Lightly toast slices of bread.
Spread a layer of the creamy center of the burrata on the bottom of the toast. Sprinkle with salt and pepper.
Add 2 fried green tomatoes to the top of the burrata.
Top with sliced red & yellow tomatoes and fresh basil. Drizzle with olive oil and sprinkle salt & pepper to taste.
If buying regular panko bread crumbs, you may want to add some herbs and spices to taste such as salt, pepper, parsley, & Parmesan.