Crispy, savory fried green tomatoes served with a hot pepper mayo. This dish is perfect for summer days and can easily be made into a delicious tomato sandwich.
1: Set up your breading station with 1 bowl with the flour and Montreal steak spice, 1 bowl with the oat milk and sambal, and 1 bowl with the panko.
2: Heat up the vegetable oil in a heavy bottom, large pot over medium heat.
3: Slice the tomatoes and bread them by placing each sliced tomato in the flour bowl, then the milk mixture, and finally the panko. Set on a plate.
4: Fry off the tomatoes, a few slices at a time, until golden brown. Set on a wire rack to remove extra oil.
5: Combine the mayo, diced peperoncino peppers, black pepper, and peperoncino brine in a bowl.
6: Build the plate by placing the dip on the bottom, then top with crispy tomatoes, and finally top with the sliced cucumbers and red onion.
