Fried Tomato Sandwich by Foodie’s Chef Laura Brennan
Begin by making the cream cheese spread. You can mix it in a bowl by hand or in a mixer. Using the mixer will give you a ‘whipped and airy’ texture. (Alternately, you can whip it in a food...
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Ingredients
- 8 ounces full fat cream cheese, softened for 15-20 minutes at room temperature
- 1 u00bd to 2 tablespoons whole-grain mustard
- 2 tablespoons of chopped scallion greens or chives, dried shallots or onions, (or any
- combination) plus, more to taste
- 2 bagels, split (I used u2018Everything Spiceu2019 variety)
- 2 tablespoons softened butter
- 1-pound tomatoes, firm but ripe
- 3 cups (8 ounces) panko crumbs
- u00bd cup all-purpose flour
- 2 large eggs
- u00bd cup vegetable or other neutral oil, divided, plus more as needed
- 4 small handfuls washed arugula, watercress or baby spinach
- 1 u00bd to 2 tablespoons balsamic (or your favorite) dressing
- Kosher salt and fresh-ground black pepper
- optional: 2-4 slices cooked bacon per sandwich
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