Breaded beefsteak tomatoes with Italian seasoning in a pita are also good. You fry the breaded beefsteak tomato slices before putting them in the pita.
Hello there, maybe this final version could work better as an open face sandwich, technically still a sandwich right? I know putting together a giant sandwich just for the sake of it is fun but the squishiness factor can determine the demise of our beloved towers of food, making them scatter in a delicious explosion of condiments and ingredients, just not in the right direction... The struggle is real I never had fried tomatoes and this is all precious information I'll keep in mind when I'm wielding the pan, maybe I'll look for a sturdier kind such as green tomatoes too, I think they went as far as making a movie about them! Cheers, absolutely love your videos!
El Yummy. My Mom loved fresh summer garden tomatoes on untoasted Sunbeam white bread with salt, pepper, and Duke's or Hellman's mayonnaise. Her Fried Variation was to take the green unripe 'Maters from my Granddaddy's garden and fry them in, yes, a little Crisco or Safflower oil in a big cast iron skillet. Then sandwich up the same. 😊
Berry/beri. Im sorry im not fully sure how to spell your name.But i wanted to say appreciate the smiley face in the toamto dredge was a great hidden easter egg for the video!
I would have added the cheese into the hollow spots of the tomato (you could even remove the seeds). Hence the breading works better (the surface is more homogenous) and it squishes out less. Probably a softer type of bread, would help as well...
in yorkshire we ftry the bacon then add some tinned tomatoes cook foa few minutes then cut a teacake in half and dip rhe tea in the frying we call them tom dips
I’m a chef and your first remix is exactly what I would have done! Then after that I would have low & slow roasted/dehydrated the tomato slices first, used matzoh meal instead of cracker crumbs, kept the herb filling the same except use grated fresh shallot, and put it on plain sourdough toasted in garlic butter with roasted pepper harissa mayo. Maybe some lettuce or arugula on there too
I'm a chef and this one was a toughie for me. What I'd do is make two tomato fritters that are flattened. Cook them inside ring molds, so they look nice and have a tomato-y shape. To plus up the fritter idea, I'd suggest you use a Greek domatokeftethes recipe. If you felt you had to, you could then dunk, bread and re-fry both fritters (but I don't think that's necessary). Then, to continue the Greek theme, maybe use some Greek cheeses either in lieu of, or in addition to, the cottage cheese. Feta is the obvious flex, but you could get creative; just not anything too melty. You want a dry cheese so it doesn't shoot out all over the place. Good luck!
@@SandwichesofHistory sure! If it were me making the sandwich, I'd aim for a haloumi that has at least some goat's or sheep's milk, as opposed to a straight up cow's milk haloumi. My gut tells me that the contrast between the natural sweetness of the fritters and the tanginess of a true haloumi would be really nice. But hey, you do you! Some tzatziki on the side would be good, too.
I'm not a chef, nor do I play one on TV, but I love tasty food! This vid inspired me to make a next level BLT! I'm going to add bacon and crispy lettuce to your "plussed up" recipe, but I am going to "almost" freeze the tomatoes just prior to coating and frying.
Have you tried it using the edges of the tomato instead of cutting it down the middle? It will definitely cut down on moisture but won't improve the taste, nor really subtract from it.
I’m thinking that replacing the cottage cheese witheither Riccardo, fresh mozzarella, or Parmesan but I like the spice and the that you altered. I guess I just hate cottage cheese so I would have a hard time with the cottage cheese in a sandwich. Nice try and it was sloppy, but I think the slop was the cottage cheese.🎉
I think you need heirloom tomatoes that are much meatier than the hot house variety you are using. You also need to work on reducing the amount of liquid perhaps by lightly salting and allowing for sweat for 15 minutes. I’ve never heard of it with tomatoes but it’s worth a try.
I think. you are brave for frying a red tomato! I love a fried green dredged in cornmeal but ripe red tomatoes are a hard pass for me when they are hot. I don't think it does anyone, including the delicious heirloom tomato, and favors. I often wonder if after a not completely satisfying sandwich build you ever say "I could have had a nice pastrami on rye!"
Maybe cutting the tomato into more of "nugget" shapes and folding that through the cheese after frying and cooling would help with the overall construction?
Brother. I can say with complete confidence, if your viewers seek to replicate thidssammy, it will be in a much simplified version. Personally, I would make it all about a Fried Green Tomato...but let's call the whole thing off. Hmm.
Breaded beefsteak tomatoes with Italian seasoning in a pita are also good. You fry the breaded beefsteak tomato slices before putting them in the pita.
in case you have not heard it today. you sir are a treasure on the internet. i love historical cooking and sandwiches get overlooked.
🙏🙌
Hello there, maybe this final version could work better as an open face sandwich, technically still a sandwich right?
I know putting together a giant sandwich just for the sake of it is fun but the squishiness factor can determine the demise of our beloved towers of food, making them scatter in a delicious explosion of condiments and ingredients, just not in the right direction... The struggle is real
I never had fried tomatoes and this is all precious information I'll keep in mind when I'm wielding the pan, maybe I'll look for a sturdier kind such as green tomatoes too, I think they went as far as making a movie about them!
Cheers, absolutely love your videos!
El Yummy. My Mom loved fresh summer garden tomatoes on untoasted Sunbeam white bread with salt, pepper, and Duke's or Hellman's mayonnaise. Her Fried Variation was to take the green unripe 'Maters from my Granddaddy's garden and fry them in, yes, a little Crisco or Safflower oil in a big cast iron skillet. Then sandwich up the same. 😊
the smiley face in the flour made my heart MELT this is so sweet and nice to watch ❤
That was my favorite part of the video!!
Both ways look SOOOOOOO good...
Berry/beri. Im sorry im not fully sure how to spell your name.But i wanted to say appreciate the smiley face in the toamto dredge was a great hidden easter egg for the video!
I would have added the cheese into the hollow spots of the tomato (you could even remove the seeds). Hence the breading works better (the surface is more homogenous) and it squishes out less.
Probably a softer type of bread, would help as well...
Use green tomatoes. It won’t be a mess.
Tomato fruit leather, thanks Jacques! 🤣
"What have we learned today?" Some sandwiches require aprons when you eat them.
Or that you shouldn’t eat standing up. Eat over a table.
in yorkshire we ftry the bacon then add some tinned tomatoes cook foa few minutes then cut a teacake in half and dip rhe tea in the frying we call them tom dips
Plussed up, remixed fried GREEN tomato and cheese between bread that's been given the grilled cheese treatment
That sandwich is definitely a one bite sandwich.
I love your videos mate, cheers.
Thank you!
I’m a chef and your first remix is exactly what I would have done! Then after that I would have low & slow roasted/dehydrated the tomato slices first, used matzoh meal instead of cracker crumbs, kept the herb filling the same except use grated fresh shallot, and put it on plain sourdough toasted in garlic butter with roasted pepper harissa mayo. Maybe some lettuce or arugula on there too
I would like to try your version, chef!
Matzoh sounds like a super coating!
@@SandwichesofHistorytry green tomatoes
Fun video
Thanks!
I'm a chef and this one was a toughie for me. What I'd do is make two tomato fritters that are flattened. Cook them inside ring molds, so they look nice and have a tomato-y shape. To plus up the fritter idea, I'd suggest you use a Greek domatokeftethes recipe. If you felt you had to, you could then dunk, bread and re-fry both fritters (but I don't think that's necessary). Then, to continue the Greek theme, maybe use some Greek cheeses either in lieu of, or in addition to, the cottage cheese. Feta is the obvious flex, but you could get creative; just not anything too melty. You want a dry cheese so it doesn't shoot out all over the place. Good luck!
That sounds delicious! Perhaps halloumi then?
@@SandwichesofHistory sure! If it were me making the sandwich, I'd aim for a haloumi that has at least some goat's or sheep's milk, as opposed to a straight up cow's milk haloumi. My gut tells me that the contrast between the natural sweetness of the fritters and the tanginess of a true haloumi would be really nice. But hey, you do you!
Some tzatziki on the side would be good, too.
I'm not a chef, nor do I play one on TV, but I love tasty food! This vid inspired me to make a next level BLT! I'm going to add bacon and crispy lettuce to your "plussed up" recipe, but I am going to "almost" freeze the tomatoes just prior to coating and frying.
Nice! You clearly are an experienced cook though, no?
@@SandwichesofHistory No. I'm just willing to try anything once! 😀
This looks DELICIOUS!!!! I must try
You really inspire and deliver great videos keep it up. That 2nd one sounds amazing
Wait. I assumed it would be a green tomato. 🤔
That's how they getcha!
Have you tried it using the edges of the tomato instead of cutting it down the middle? It will definitely cut down on moisture but won't improve the taste, nor really subtract from it.
You know, I haven't. I'll give that a go. Thank you!
Each half of the mega-plus-up would probably be a pretty great open face sandwich.
The faces!
If I were a betting woman, I'd bet she meant green tomatoes.
I was thinking the same thing.
Yeah…..we eat those a lot in summer. Dredged in flour, yellow cornmeal, white cornmeal, grits and spices. Served on rye. It’s delicious.
1:50 for half a second i thought you didnt have pants (shorts) on. That was a iump scare for a sec 😮😂🎉
I’m thinking that replacing the cottage cheese witheither Riccardo, fresh mozzarella, or Parmesan but I like the spice and the that you altered. I guess I just hate cottage cheese so I would have a hard time with the cottage cheese in a sandwich. Nice try and it was sloppy, but I think the slop was the cottage cheese.🎉
I wonder if that would work in a pita pocket better or naan.
I think you need heirloom tomatoes that are much meatier than the hot house variety you are using. You also need to work on reducing the amount of liquid perhaps by lightly salting and allowing for sweat for 15 minutes. I’ve never heard of it with tomatoes but it’s worth a try.
Maybe an open top sandwich would’ve been less messy?
maybe put the filling and tomato in a peta bread and fry that?
“If this doesn’t work, I’m not a chef”
Glad you’re not a RUclips chemist! Although I think you could do that as well
I think. you are brave for frying a red tomato! I love a fried green dredged in cornmeal but ripe red tomatoes are a hard pass for me when they are hot. I don't think it does anyone, including the delicious heirloom tomato, and favors.
I often wonder if after a not completely satisfying sandwich build you ever say "I could have had a nice pastrami on rye!"
Maybe it would work better with a softer bread? It seemed very solid which would definitely pop out the cheese mixture
Yeah, I think toasting was an error on my part.
A softer bread would be easier to eat. It probably wouldn't make the cottage cheese sauce squirt out!
Try a green tomato
Maybe cutting the tomato into more of "nugget" shapes and folding that through the cheese after frying and cooling would help with the overall construction?
I bet if you used green tomatoes it would have been less sloppy as they fry up better.
I bet using untoasted bread would make a difference in the messiness. Maybe a little bit.
needs balsamic glaze
More double remixes in 2025. Think if you, gasp, hollowed out the bread filling might have stayed in better.
If you ate it open-faced and didn't use such HARD bread it would work a lot better
Brother. I can say with complete confidence, if your viewers seek to replicate thidssammy, it will be in a much simplified version. Personally, I would make it all about a Fried Green Tomato...but let's call the whole thing off. Hmm.
Maybe you're supposed to eat it with a knife and fork?
Way to ruin a good old tomato sangwich!