Fried Tomato Sandwich With Lemon Basil Sour Cream Chile Oil

Ingredients

• Lemon-Basil Sour Cream & Chile Oil
• Lemon-Basil Sour Cream
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped chives or scallions (green parts only)
• 1 teaspoon finely grated lemon zest
• Kosher salt and freshly black ground pepper
• Chile Oil
• 20 grams dried chiles de árbol, stemmed (you can also seed the chiles for a milder sauce)
• 1 cup vegetable oil
• 1/2 teaspoon kosher salt
• Fried Tomato Sandwiches
• 8 slices of your favorite sandwich bread (such as sourdough, ciabatta, miche, or others)
• 2 pounds large tomatoes (ripe but still firm), cut into ½” slices
• 1 cup all-purpose flour
• 3 large, room-temperature eggs, beaten to blend
• 3 cups panko
• Kosher salt and freshly ground pepper, to taste
• 6 tablespoons vegetable oil, divided (plus more as needed)
• Lemon-Basil Sour Cream (recipe above)
• Spicy Chile Oil (recipe above)
• Torn basil and/or parsley leaves, shaved Parmesan, chopped chives, thinly sliced cucumber, and lemon wedges, for serving

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