Slice tomatoes 1/2 inch thick. Whisk eggs and milk together in a shallow bowl. Add flour to a plate. Mix cornmeal, bread crumbs, salt, and pepper on another plate. Dip tomatoes into flour to coat. Then dip tomatoes into milk and egg mixture, and then dredge in cornmeal/breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees. Place tomatoes in hot oil in batches and fry until crisp and golden brown on one side, then flip and fry on other side.
Transfer to a paper lined towel when nice and golden on both sizes.
Slice halloumi and add pieces to a skillet and cook for about 2-3 min per side or until nicely browned.
Toast bread and add sriracha aioli. Add romaine, fried tomato, halloumi to bread. Slice and enjoy!
