Fried Tomato Sandwich with Lemon-Basil Sour Cream | Sweet Heat

It's getting hot in this episode of Sweet Heat with Food52’s Resident Sugar Man Rick Martinez sharing a crispy fried red tomato sandwich with lemon-basil sour cream. This refreshing dish is packed full of bright flavors from the juicy tomato and crunchy cucumber, while chile oil brings the heat. Add in a smear of cool herby sour cream and this sandwich is the summer meal you’ve been waiting for. GET THE RECIPE ►► https://f52.co/3j2JhvT

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:19 The Sweet and Spicy
00:02:29 Time To Get Saucy
00:05:19 Spice It Up
00:06:01 The Perfect Slice
00:07:31 Dredge 'Em Up
00:08:26 Fry 'Em Up
00:09:24 Sandwich Assembly
00:10:37 Taste the Rainbow

PREP TIME: 20 minutes
COOK TIME: 25 minutes
SERVES: 4 sandwiches

INGREDIENTS

Lemon-Basil Sour Cream
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1/4 cup chopped fresh basil leaves
1/4 cup chopped chives or scallions (green parts only)
1 teaspoon finely grated lemon zest
Kosher salt and freshly black ground pepper

Chile Oil
20 grams dried chiles de árbol, stemmed (you can also seed the chiles for a milder sauce)
1 cup vegetable oil
1/2 teaspoon kosher salt

Fried Tomato Sandwiches
8 slices of your favorite sandwich bread (such as sourdough, ciabatta, miche, or others)
2 pounds large tomatoes (ripe but still firm), cut into ½” slices
1 cup all-purpose flour
3 large, room-temperature eggs, beaten to blend
3 cups panko
Kosher salt and freshly ground pepper, to taste
6 tablespoons vegetable oil, divided (plus more as needed)
Lemon-Basil Sour Cream (recipe above)
Spicy Chile Oil (recipe above)
Torn basil and/or parsley leaves, shaved Parmesan, chopped chives, thinly sliced cucumber, and lemon wedges, for serving

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