Fried Green Tomato & Pimento Cheese Sandwich
Makes 4 Sandwiches
1 Loaf Fresh Sandwich Bread-from bakery or store bought, 8 thick slices
12 Slices Thick Sliced Bacon-peppered, cooked, drained
1 Head Romaine Lettuce-thin sliced*
1/4-1/2 Cup Canola, Corn or Peanut Oil
2 Large Green Tomatoes-or 4-6 small
To Taste Kosher Salt and Black Pepper
1 1/2 Cups All Purpose Flour
2 Each Eggs
1/2 Cup Buttermilk
1 1/2 Cups Fine Corn Meal-or masa harina flour (corn flour)
1 Cup Sharp Cheddar Cheese-grated
1 Cup Pepper Jack Cheese-grated
3/4 Cup Mayonnaise
1 Teaspoon Chipotle Puree-canned Chipotle in Adobo Sauce, blend until smooth
Reserved Green Onion-reserved bottoms, chopped very fine
3 Tablespoons Pimentos-chopped
Place all ingredients in a mixing bowl and using a wooden spoon mix until all ingredients are completely incorporated. Place in refrigerator until ready to assemble sandwich, and up to 5 days.
Preheat oil in a deep skillet to medium high heat.
Slice tomatoes about 1/2 inch thick, season both sides with salt and pepper and let stand for 5 minutes.
Dredge the tomato slices in the flour, shake off excess, dip into milk and egg mixture and then dredge in the corn meal.
Fry in preheated oil until crisp and golden, about 3 to 5 minutes, drain on a paper towel lined plate and begin assembling the sandwich.
Lightly oil and grilled both sides of the bread slices.
Smear some of the pimento cheese on four of the slices of bread, top with the sliced lettuce, bacon slices and fried green tomatoes.
Top with remaining four slices of bread and serve.
*optional grilled romaine-halve heart long ways, lightly oil, season and grill cut side down for 45 seconds to one minute, or until slightly charred. Remove and thin slice.
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