Homemade Mexican Summer Vegetable Sandwich

Ingredients:

For vegetable caviar from physalis

• 6 tomatillos (physalis), peeled and finely diced
• 1/4 cup red onion, finely diced
• Juice of 1 lime
• 2 tablespoons finely chopped fresh cilantro or parsley
• 2 tablespoons of vegetable oil
• 4 strips bacon, fried and finely diced

For goat cheese

• 0.5 cup mayonnaise
• 1/4 cup goat cheese (feta cheese)

For fried green tomatoes

• 4 medium green tomatoes, sliced ​​into 1cm thick rounds.
• 1 cup flour
• 3 large eggs, beaten
• 2 cups yellow corn flour
• A few drops of hot sauce
• Deep frying oil
• 12 soft mini buns, split and lightly toasted

Preparation:

1. Vegetable caviar from physalis.
   All summer long, we've been enjoying ripe tomatillos, adding them to salsas and toppings. This recipe uses the Mexican Marmalade variety..
   
   Combine tomatillos, onion, lime juice, cilantro, and vegetable oil in a bowl. Let sit at room temperature for 30 minutes. Add the bacon just before serving.
2. Prepare the breading for the green tomatoes. Place a wire rack on a baking sheet.
   
   Season the green tomatoes on both sides with salt and pepper. Divide the flour, eggs, and cornmeal between separate shallow bowls. Season everything with salt and pepper, then add hot sauce to the eggs.
3. Heat a few inches of oil in a cast-iron skillet over medium heat until it shimmers (add a few grains of cornmeal; they should sizzle), or until a deep-fry thermometer reads 175°C (325°F). Dredge the green tomatoes in the flour, shaking off any excess, then dip them in the egg. Drain any excess, then dredge them in the cornmeal.
4. Deep fry green tomatoes.
   
   Fry the green tomatoes, a few at a time, until golden brown, 1–2 minutes per side. Place them on the prepared grill and season with a little more salt.
5. Goat cheese with mayonnaise. Mix goat cheese and mayonnaise in a bowl until smooth. Season with pepper to taste.
   
   Spread 1 teaspoon of the cheese mixture on each toasted bun. Place fried green tomato on the bottom halves, top with vegetable caviar, and close with the top halves. Serve as an appetizer.