Halloumi and Fried Tomato Sandwich
Ingredients
- Bread of choice
- Halloumi slices
- Romaine lettuce
- Sriracha aioli
Tomato coating
- 2 heirloom tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup flour
- 3/4 cup cornmeal
- 1/4 cup panko breadcrumbs
- Salt and pepper
- Oil for frying
Preparation
Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a shallow bowl. Add flour to a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture, and then dredge in cornmeal/breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees. Place tomatoes in hot oil in batches and fry until crisp and golden brown on one side, then flip and fry on the other side.
Transfer to a paper towel-lined plate when golden on both sides.
Slice halloumi and add pieces to a skillet and cook for about 2-3 minutes per side or until nicely browned.
Toast bread and add sriracha aioli. Add romaine, fried tomato, halloumi to bread. Slice and enjoy.
