April is National Florida Tomato Month. Fresh Florida tomatoes are low-calorie, low-sodium, a good source of vitamin A and an excellent source of vitamin C. Ripe, red Florida tomatoes add flavor, color and good nutrition to any dish. Florida ships more than 1.1 billion pounds of fresh tomatoes to the United States, Canada, and abroad. About 13,000 workers are needed to hand pick the fruit. Tomatoes comprise nearly one-third the total value of all fresh vegetables produced in Florida each year. Total crop value at the farm level exceeds $619 million dollars.

These delicious treats are deceptively simple. Serve them as a light lunch or versatile side dish.

6-8 large firm, ripe red tomatoes

1/2 cup mayonnaise or whipped cream cheese

1 large onion, thinly sliced

6-8 small arugula leaves, washed & patted dry

2 large eggs, lightly beaten with 1 tablespoon water

1/2 teaspoon salt

1/2 cup bread crumbs, unflavored, toasted

3 tablespoons unsalted butter

2 tablespoons olive oil

1. Slice each tomato to obtain 1/2-inch thick slices from the widest portion of the tomato, making sure to avoid the core.

2. Spread 1 heaping tablespoon of mayonnaise on one half of the tomato slices.

3. Top each with an onion slice, arugula leaf and a second slice of tomato.

4. Dip each sandwich into the beaten egg mixture and then the bread crumbs.

5. Gently shake off any excess bread crumbs. Set sandwiches aside.

6. In a large heavy sauté pan, warm the butter and olive oil over medium heat.

7. Slip each sandwich into the pan and fry until golden brown, about 3 minutes on each side.

8. Remove and serve immediately.

Makes 6 to 8 servings.

Recipe, Tomato Facts and Photo courtesy of the Florida Tomato Commission.

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