Fried Green Tomato Sandwich Recipe

Prepare tomatoes

Slice the green tomatoes into 1/3 inch thick rounds. Pat dry with paper towels and season both sides lightly with 1/2 teaspoon of the Kosher salt and a pinch of black pepper.

Make dredging stations

In one shallow bowl combine the all-purpose flour and 1/2 teaspoon salt. In a second bowl whisk together the buttermilk and eggs until smooth. In a third bowl combine the cornmeal, smoked paprika, remaining 1/2 teaspoon Kosher salt, and remaining black pepper.

Dredge tomatoes

Working in batches, coat each tomato slice first in flour (shake off excess), then dip into the buttermilk-egg mixture, then press into the cornmeal mixture to coat both sides. Set on a wire rack while you heat the oil.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry the tomato slices in batches for 2–3 minutes per side until golden brown and crisp. Do not overcrowd the pan. Transfer fried tomatoes to a paper towel-lined plate and sprinkle immediately with a light pinch of salt.

While tomatoes fry, make the pimento cheese. In a medium bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise, Worcestershire, and hot sauce until combined. Fold in shredded cheddar and chopped pimentos. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; taste and adjust. Refrigerate until ready to assemble; this also helps it firm slightly for spreading.

If your red bell pepper is not pre-roasted, roast it over a gas flame, under a broiler, or on a grill until charred on all sides, then enclose in a bowl covered with plastic wrap for 10 minutes; peel, seed and roughly chop. In a blender or food processor combine the roasted pepper, olive oil, sherry vinegar, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper and red pepper flakes if using. Puree until smooth. Taste and adjust seasoning. Transfer to a small bowl or squeeze bottle for easy assembly.

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain. Reserve a tablespoon of the bacon fat for brushing buns if desired.

Toast the buns: split the brioche or sandwich buns and butter the cut sides with the unsalted butter. Toast in a hot skillet (using reserved bacon fat for extra flavor if you like) until golden, about 1–2 minutes.

Assemble sandwiches: spread about 2 tablespoons of pimento cheese on the bottom half of each toasted bun. Place 2–3 fried green tomato slices on the cheese (depending on size). Add 2 slices of crisp bacon on top of the tomatoes, then a leaf or two of lettuce. Drizzle 1–2 teaspoons of the red bell pepper sauce over the lettuce or spread on the top bun. Close the sandwich and press gently. Cut in half and serve immediately.