Rachael Ray's Curb the Carb Grilled Cheese!

Imagine how thrilled I was to see the September issue of "Every Day with Rachael Ray" Magazine. There stands cutie Rachael on the cover holding a massive Dagwood sandwich that no human being could ever get their mouth around. In a big red bubble the headline reads: "Sandwich BLOWOUT - subs, clubs, double-deckers and Rachael's all time faves." I couldn't hand over my $3.99 fast enough and to date have thumbed, dog-eared and taste-tested my way through the thing, cover-to-cover at least three times. What about a Beet-Stacked Burger or Pulled Chicken Suiza Sammies? Hmm? Makes the hair down the back of my spine stand on end. I'm starting to resemble a Rhodesian Ridge Back instead of a Boston Terrier! Here's one that's not in the magazine this month, but you can find it on her website http://www.rachaelray.com/ .

Ingrédients
1/4 cup flour, for dredging
2 eggs, lightly beaten
3/4 cup finely ground nuts, such as almonds, walnuts or pecans
2 tablespoons chopped herbs, such as parsley, thyme, or basil
2 tablespoons EVOO – Extra Virgin Olive Oil
1 beefsteak tomato, sliced
Salt and ground black pepper
8 slices of your favorite cheese, such as Gruyere, Havarti or provolone
Préparation
Set up 3 plates or shallow bowls and fill one with the flour, one with the eggs and one with the ground nuts and herbs.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season each slice of tomato with salt and pepper, and sandwich between 2 slices of cheese. Carefully toss each bundle in the flour, then the egg and then the ground nuts to coat.
Place each bundle into the skillet and cook until the nuts are golden brown and the cheese has melted, 2-3 minutes per side. Makes 2 sandwiches, Serve immediately