Preheat oven to 425 degrees. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika. Set aside. Combine egg and hot sauce and set aside. Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip tomato into each starting with flour and ending with breadcrumb. Drizzle olive oil on a baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway. To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and blue cheese crumbles. Serve blue cheese dressing on the side or drizzled on top.
Blue Cheese Dressing
In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and worcestershire sauce until combined. Stir in blue cheese, parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side)
Notes
*Nutrition label does not include the blue cheese dressing*