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Pour oil in a heavy-bottomed pan; heat over medium-high heat.
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Whisk egg and milk together in a medium sized bowl. Set aside.
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On a plate, stir together flour, cornmeal, Panko, salt, and pepper.
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Once oil is heated, dip tomato slices one by one in egg and then flour. Make sure tomato is coated in flour mixture and then place in oil. Fry 3 or 4 at a time, making sure not to crowd the tomatoes. Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden. Drain on paper towels.
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Assemble sandwiches and enjoy!