Serves 8

4 large tomatoes sliced into four thick slices each.  Place on paper towels to drain.
8 oz cream cheese (low fat works fine)
¼ C minced fresh parsley
1 T minced fresh basil¼ t minced garlic
¼ t salt
¼ C flour
1 C dry bread crumbs
1 egg + 1 T milk
Oil/butter for skillet

When my parents came for a visit, they brought buckets of fresh tomatoes from their bountiful garden in Michigan.  It was a treat to have such delicious tomatoes that we tried all sorts of recipes that I’ve been saving for just such an occasion.  This one came from Taste of Home magazine (July 2009 issue), and we all thought it was a great way to showcase tomatoes.
Mix together the cream cheese and seasonings until smooth.  Spread over 8 tomato slices. Top with remaining 8 slices to make sandwiches. Dip each sandwich first in flour, then in egg mix, then in bread crumbs.  Saute each sandwich for 3-4 minutes on each side or until golden brown Taste of Home July 2009.  

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.