Healthier Fried Green Tomato Sandwiches

I loooooove fried green tomatoes but am cutting back on fried food. So I figured if this method works for oven fries, it could work on tomatoes since they don't take as long to cook. The key to this is really making the breading for the tomatoes. My count yields about 4 sandwiches; feel free to adjust for how many you're making. The tomatoes get kinda labor intensive so I like to make them ahead and freeze the rest for future sandwiches.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• FRIED GREEN TOMATOES

• 2  green tomatoes
• 2  tablespoons olive oil
• 1⁄2 cup panko breadcrumbs
• 1  teaspoon kosher salt
• 1  teaspoon pepper
• 1⁄2 cup fresh flat-leaf parsley

• BREAD

• 4  ciabatta rolls

• ACCOUTREMENTS

• 1⁄2 cup fresh basil leaf, approx
• 4  thick slices fresh mozzarella cheese
•  tomato sauce

Directions

1. Slice the tomatoes to their desired thickness, I get about 5-6 per tomato for how I cut them. Dry them off slightly but make sure the slices are still wet so they can hold onto the seasonings and panko flakes.
2. Mix the salt and pepper together, and sprinkle on each side of each tomato slice.
3. In a small bowl, mix the olive oil and panko together carefully. It may clump together, but make sure it distributes evenly.
4. Coat the tomato pieces in the oiled panko, spread it on if you have to due to clumping.
5. Put the flat-leaf parsley on a flat dish, and roll the tomatoes in it.
6. Bake at 400F for 10 minutes on each side.
7. Serve on toasted ciabatta breads with fresh basil, fresh mozzarella, tomato sauce, and other condiments if you like.