Fried Green Tomato Sandwich with Smoked Mozzerell

This is my favorite vegetarian sandwich in the late summer and fall when my garden is full of green tomatoes that need to be picked before the frost. I like using a crusty baguette with this sandwich. A loaf of sourdough works well too.

2 large green tomatoes or 3 small ones
½ cup fine corn meal
½ cup all-purpose flour
1 egg + 1 tbs water
1 tsp salt
pepper
canola oil for frying

Garlic Lime Mayonaise (can be made in advance)
1 garlic clove
½ cup mayonaise
juice of ½ a lime
1 tbs flat-leaf parsley

1 french baguette
baby arugula or mizuna
1 ball smoked mozzarella, sliced thinly (8 oz)

Slice tomatoes into ½ inch slices. Dip each slice in flour then dip in beaten egg, then dip into corn meal and shake off excess. Heat a 8 or 9 inch cast iron skillet with ½ inch of canola oil on medium heat. Fry each tomato slice until golden brown and then flip to brown the other side. Lay flat on paper towels to drain excess oil.
In a mortar and pestle grind garlic clove with pinch of salt and then add chopped parsley to grind. Mix with mayonaise and whisk in lime juice.
Slice baguette into 6 inch-long pieces and then slice those lenthwise. Open bread, lay one layer of smoked cheese on one side of bread and place both halves under a broiler to toast. Once cheese has melted, spread mayonaise on bread, layer with fried green tomatoes, baby arugula or mizuna, and more mayonaise. Place other half of bread on top and secure with toothpick.