Make the chipotle sauce by placing Greek yogurt and chipotle peppers in a food processor and puree until well combined. Store in the fridge until ready to use.
Rinse and dry tomatoes. Cut them into quarter-inch slices. Prepare your bowls for the breading process:
1) In the first bowl, mix the flour and Italian seasoning together.
2) For the second bowl, whisk together the egg and milk.
3) In a third bowl, place 1 cup of breadcrumbs, keeping the other cup to the side in case you need it.
Bread your tomatoes. One by one, place slices in the flour mixture and make sure both sides are coated. Shake off excess and transfer to the egg mixture. Using a fork, dunk the whole slice under the liquid. Allow any access to drip off before transferring to the breadcrumbs. Make sure the tomato is coated completely and set aside on a plate while you repeat with the remaining tomatoes. Do not overlap the breaded tomato slices.
Add 1/4 cup of oil to a cast iron skillet. Place over medium heat. Cook the tomatoes in small batches for about 3 minutes on each side, or until golden brown. Drain on a paper towel to remove excess oil.
Build the sandwich! Toast your bread if desired and slather both pieces with the chipotle sauce. Layer 1/4 of a sliced avocado on each sandwich, along with spinach, bacon, Havarti cheese and two fried green tomato slices.
AuthorwebguyYields6 ServingsPrep Time5 minsCook Time14 minsTotal Time19 minsCategoryEntree, Greek Yogurt, Sandwich
AuthorwebguyCategoryEntree, Greek Yogurt, SandwichDifficultyAdvancedYields: 6 servings
Ingredients
Directions
Make the chipotle sauce by placing Greek yogurt and chipotle peppers in a food processor and puree until well combined. Store in the fridge until ready to use.
Rinse and dry tomatoes. Cut them into quarter-inch slices. Prepare your bowls for the breading process:
1) In the first bowl, mix the flour and Italian seasoning together.
2) For the second bowl, whisk together the egg and milk.
3) In a third bowl, place 1 cup of breadcrumbs, keeping the other cup to the side in case you need it.
Bread your tomatoes. One by one, place slices in the flour mixture and make sure both sides are coated. Shake off excess and transfer to the egg mixture. Using a fork, dunk the whole slice under the liquid. Allow any access to drip off before transferring to the breadcrumbs. Make sure the tomato is coated completely and set aside on a plate while you repeat with the remaining tomatoes. Do not overlap the breaded tomato slices.
Add 1/4 cup of oil to a cast iron skillet. Place over medium heat. Cook the tomatoes in small batches for about 3 minutes on each side, or until golden brown. Drain on a paper towel to remove excess oil.
Build the sandwich! Toast your bread if desired and slather both pieces with the chipotle sauce. Layer 1/4 of a sliced avocado on each sandwich, along with spinach, bacon, Havarti cheese and two fried green tomato slices.
