Baked Green Tomato Gluten-Free Sandwich

30 minutes | Intermediate Recipe
Lunch, Dinner, Snack
gluten-free, dairy-free

baked green tomato gluten-free sandwich



  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil.
  2. Slice tomatoes into ¼ inch thick slices, place on a paper towel, sprinkle the tops with salt and place another paper towel on top and wait for about 10 minutes for the moisture to be absorbed.
  3. In a shallow bowl combine the rice flour, turmeric, cayenne and about ¼ cup of water (add more if the batter needs to be thinned out).
  4. In a food processor combine both the Beanitos Restaurant Style and Beanitos Simply Pinto until both are combined into a fine “breadcrumb” texture. Then add to a empty bowl or pan. 
  5. To begin coating the tomato slices, take a slice of tomato and cover both sides with almond flour. Then dip both sides into the turmeric batter then into the Beanitos “breadcrumb” mixture. 
  6. Place on baking sheet or chill in fridge until ready to bake. 
  7. Bake tomatoes for about 20 minutes until crispy.
  8. Combine arugula, cilantro, ½ lemon juice, salt and pepper.
  9. Combine mayo, chopped chive, a teaspoon of lemon juice and a pinch of salt.
  10. Cook bacon and toast bread.
  11. Assemble by layering mayo, bacon, arugula and baked tomato slices onto a slice of toast then topping off with another slice of toast.

Recipe from