Fried Green Tomato Stack Recipe

Prepare tomatoes

Slice the green tomatoes into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture; this helps the breading stick.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk together the eggs and buttermilk until smooth. In a third bowl combine cornmeal, salt, black pepper, and smoked paprika.

Bread the tomatoes

Dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip off, then press into the cornmeal mixture to coat both sides. Place finished slices on a wire rack to rest for 5 minutes to help coating set.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a pinch of cornmeal sizzles on contact (about 350°F / 175°C). Fry tomato slices in batches so they don't crowd the pan, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined tray and season lightly with a pinch of salt while hot.

Make pimento cheese

In a medium bowl combine grated cheddar, softened cream cheese, mayonnaise, chopped pimentos, hot sauce (if using), salt, and black pepper. Mix until uniformly combined and slightly fluffy. Taste and adjust seasoning. If mixture seems too stiff, add 1/2 teaspoon additional mayonnaise.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Dress arugula

In a small bowl toss arugula with lemon juice, olive oil, a pinch of salt and pepper just before assembly to wilt slightly and season the leaves.

Make hot honey

In a small saucepan combine honey, red pepper flakes, and apple cider vinegar. Warm over low heat just until honey thins and red pepper releases aroma — do not boil, about 2–3 minutes. Remove from heat and let steep for 5 minutes to mellow the heat. Taste and stir in a tiny pinch of salt. Strain if you prefer a clear honey, or leave flakes in for texture.

To build each stack, place one fried green tomato slice on your serving plate. Spread about 2 tablespoons of pimento cheese over the slice. Top with another fried green tomato, then a small handful of dressed arugula, some crumbled bacon, and another dollop (about 1–2 tablespoons) of pimento cheese. Repeat so each stack is 2–3 tomato layers high (depending on tomato thickness). Finish with a final fried tomato on top.

Drizzle the hot honey over the stacked tomatoes (about 1–2 teaspoons per stack) and sprinkle with chopped chives and a crack of coarse black pepper. Serve immediately while tomatoes are warm and crisp.

Make-ahead notes: pimento cheese and hot honey can be prepared up to 2 days ahead and refrigerated. Reheat fried tomatoes briefly in a 375°F (190°C) oven for 5–7 minutes to refresh crispness before assembling.