Fried green tomato, burrata cheese, and baked tomato sandwiches

Ingredients:

• 4 green tomatoes, sliced ​​1cm thick.
• 800g canned peeled whole tomatoes in their own juice, drain the liquid, remove the seeds and liquid inside the tomatoes
• 2 tablespoons balsamic vinegar
• 1 tbsp. l. brown sugar
• 1 tbsp. vegetable oil
• Flour for breading
• 4 large eggs, beaten
• 4 tbsp. panko breadcrumbs
• Oil for frying
• Butter
• 4 hamburger buns
• 220 g burrata cheese (a family of mozzarella varieties shaped like balls with a soft, creamy center)
• Marinated olives in oil (with hot pepper), for serving
• Fresh basil leaves

Preparation:

1. Preheat oven to 200°C. Season the green tomato slices with salt on both sides and set aside; the salt will draw out some of the moisture.
2. Prepare baked tomatoes for sandwiches: Combine the canned tomato pulp with vinegar, brown sugar, 1 tablespoon of vegetable oil, and a large pinch of salt. Place the tomatoes on a parchment-lined baking sheet. Bake in the preheated oven until lightly caramelized and slightly dry, about 20 minutes. Set aside.
3. Prepare the breading mixtures, place three shallow bowls next to the stove: Place flour in one bowl, beat eggs in another, and breadcrumbs in a third. Sprinkle the green tomato slices with black pepper. Dredge each in flour, shake off any excess, dip in egg, let the excess drip back into the bowl, and then roll in breadcrumbs. Set aside on a wire rack and repeat with the remaining tomatoes.
4. Fry green tomatoes in a frying pan: Heat two large straight-sided skillets over medium heat, adding 1/2 inch of oil to each. Fry the tomato slices a few at a time, turning once, until golden brown, 4–5 minutes per side. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining tomato slices. Reduce the oven temperature to 180°F (80°C). Transfer the tomatoes to a wire rack set over the baking sheet. Return to the oven to keep warm.
5. Assemble sandwiches on toasted buns: Brush the buns with butter and toast until golden brown and crisp. Spoon the burrata onto the bottom halves of the buns, top with hot green tomatoes, 4-5 baked tomatoes, a spoonful of spicy olives, and some basil. Top with the top halves of the buns, cut each in half, and serve.