Cut the tomatoes into 1/2 inch (1.25 cm) thick rounds, then add them over some paper towels in a single layer and season with salt on both sides, set aside for 10 minutes

Add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper, whisk together, add the panko breadcrumbs into a third separate bowl, add in the garlic powder, dried oregano, and grated cheese, and mix together

Add the yogurt into a bowl, along with the grated garlic, paprika, lemon juice, and olive oil, season with salt & pepper, and whisk together until well mixed

After leaving the tomatoes for 10 minutes, transfer them over some new paper towels and pat completely dry, removing any excess salt

Heat a medium-sized fry pan with a medium heat and add in 1/2 cup (120 ml) olive oil

While the oil is heating, coat the slices of tomato first in the flour, then into the egg wash, and finally into the panko breadcrumbs

Once the oil is nice and hot, add in the breaded tomatoes, cook in batches to not overcrowd the pan, fry for 2 to 3 minutes per side or until golden and crispy, then transfer over a wire rack (to keep your fried tomatoes warm while cooking in batches, just add them into a preheated oven at its lowest setting)

Lightly toast the brioche buns

To assemble the sandwiches, add some of the yogurt sauce over the bottom slice, then top off with some sliced red onion, a couple of romaine lettuce leaves, and one fried tomato, then add some of the yogurt sauce over the top slice and place it over the sandwich, serve at once, enjoy!