Cheesy Pan-Fried Tomato Stacks

Step 1

1 Place the tomato slices between paper towels for 15 minutes to drain any excess juices

Step 2

2 Make at least 4 matching pairs of similar-size slices

Step 3

3 Spread a 1/4-inch thick layer of cheese on one side of each tomato slice

Step 4

4 Crumble the bacon and divide evenly over four of the slices

Step 5

5 Mate the halves together to make sandwiches

Step 6

6 Line a platter with a tea towel or paper towel and place it near the stove

Step 7

7 In a large skillet over medium heat, heat 2 tablespoons of oil until shimmering

Step 8

8 Set out three shallow bowls

Step 9

9 In one, whisk together the flour and a generous sprinkling of salt and pepper

Step 10

10 In the next, whisk together the eggs

Step 11

11 In the third, put the the breadcrumbs

Step 12

12 Coat both sides of each sandwich first in the seasoned flour, then in the egg and then in the bread crumbs, shaking off any excess bread crumbs, but making sure the sandwiches are well covered

Step 13

13 Transfer the sandwiches to the skillet and cook them until a golden brown crust forms, 2 to 3 minutes, then carefully turn them over and cook until golden brown on the second side, another 2 to 3 minutes

Step 14

14 (If working in batches, add more oil as needed

Step 15

15 ) Transfer to the prepared platter to drain slightly; serve warm