Southern (California) Fried Red Tomatoes

This is a fun variation on that Southern standard, using fresh red tomatoes instead of green. Serves 2.

Filling:

• 3 or 4 oz. very firm cream cheese (we like Sierra Nevada cream cheese, sold in a tub; if using the block type like Philly, use 50% more parmesan)
• 1 C. finely grated parmesan-reggiano cheese
• 2 tsp. Herbes de Provence
• 1 tsp. Aleppo pepper
• Salt/pepper/garlic powder to taste

Tomato:

• 1 very large or 2 medium tomatoes, sliced into four 1/2 inch thick slices

Panko Breading:

• Panko bread crumbs (about 1 C. in a flat bowl)
• 1 egg, whisked in a flat bowl with 2 TBL Half-and-Half or milk
• Flour (about 1 C. in a flat bowl)

Prep:

Form the cheeses and seasonings into two patties about 1/2 inch thick, with the same diameter as the tomatoes.  Put the cheese filling between 2 slices tomato; set aside. 

Heat extra virgin olive oil and butter in a nonstick pan (about 6 TBL oil and 2 TBL butter), being careful not to burn.  Bread the tomatoes by dipping first in flour (shake off excess), then in the egg, then press gently into the panko on both sides. 

Saute over low heat until golden on both sides.  You want the cheese inside to be warm but not too melty.  Remove from heat and let rest for a minute or two. 

Serve with a knife and fork, expect it to be messy; and enjoy!