Chef Owen Snyder (affectionately known as “Papa O” around here) recalls a childhood favorite — “On cold days, our mother would fry up these sandwiches for my brother and me. We never forgot them and on holidays when our families get together we fry up a batch. We still use white bread (I know…), but that’s the way we remember them.”
INGREDIENTS:
1/2 inch slices of green (preferred when in season) or red tomatoes, Beefsteaks are preferable
1/2 inch slices of yellow onion
2 cups all-purpose flour OR cornmeal, seasoned with salt and pepper
2 cups canola oil for frying
1 loaf of white bread, or thick artisan-style country bread
METHOD:
Heat oil in a sauté pan until oil is hot. You can tell the oil is hot enough by dropping a little flour in the oil and it will bubble up quickly.
Dredge the onions and tomatoes in the flour or cornmeal and carefully fry the pieces in the oil turning once. Hint: use tongs for placing the tomatoes and onions in the oil or drop them in the oil by laying them down away from you.
Fry until a golden coating is visible on the tomatoes and onions, using tongs or a fork to turn. Repeat with remaining pieces in batches and drain on paper towels. Salt and pepper to taste.
Place the tomatoes and onions on the bread and enjoy.
