Inspired by Tupelo Honey Cafe’s “Miss Asheville” Sandwich
4 Tbsp Lemon Aioli
2 Tbsp Olive Oil
1 onion, sliced into strips
1 green pepper, sliced into strips
1 cup flour
1 cup panko bread crumbs
1-2 cups canola oil (1/2 deep in skillet)
1-2 large green tomatos, slices into 4 thick slices
4 slices sourdough bread
4 slices havarti cheese (I like Jalapeno Havarti)
- Prepare Lemon Aioli. Heat 2 Tbsp olive oil in a medium skillet. Add onion and pepper and cook until soft. Set aside.
- Set out 2 large plates and a bowl. Place flour on one plate, bead crumbs on the other and whip the eggs in the bowl. Add seasonings of your choice to the flour (garlic powder, onion powder, salt, pepper, dried Italian herbs)
- In a large skillet heat canola oil (1/2 inch deep) over medium-high heat.
- Coat tomatoes (one at a time) in flour mixture, transfer to egg bowl and swirl until well coated. Drop into panko and toss to coat. Preheat Broiler on high.
- When oil is hot, carefully slide breaded tomatoes in. Fry 1-2 minutes on each side (until gold brown) then using a slotted spoon or spatula remove to paper towel.
- Place bread slices on baking sheet and broil for 1 minute or so on each side. Slices should be lightly crispy but not toasted brown. Spread 1 Tbsp (or more!) of Aioli on each slice.
- Top each slice with a fried tomato, then a handful of peppers and onions, and finish with a slice of havarti.
- Place sandwiches on baking sheet and broil 2 minute or until cheese is melted on top. (Makes 4 open-faced sandwiches) Serve with Chipotle Creamed Spinach and Corn Souffle!