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Heat about 3-4 tablespoons of oil in a medium skillet.
Mix flour, cornmeal and salt in a large shallow bowl/plate.
Slice tomato into ¼ inch pieces.
Cover each slice in egg white, then dredge in the cornmeal mixture.
When pan is hot, lay as many tomatoes in the pan as will fit.
Cook until crispy and brown, 3-4 minutes.
Flip, and brown the other side.
Remove from pan and place on paper towel to absorb excess oil.
Repeat until all tomato slices are done.
While tomatoes are cooking, drizzle approximately ¼ teaspoon olive oil on each slice of bread.
If you're using pepper, now is the time to add it.
Cover one slice per sandwich with fresh basil leaves - about 3 leaves should do it.
When tomatoes are ready, lay them on top of the basil - two slices should do it.
Spoon goat cheese on top of the tomatoes - about 1 tablespoon per sandwich - and spread it with your fingers (or a knife if you must) so it covers them.
Top with the other piece of bread, and enjoy!