Douglas Sandwich Recipe

Tomato and bread prep

Slice the green tomatoes into 1/2-inch thick rounds (should yield ~8 slices from 3 medium tomatoes). Pat slices dry with paper towels. Tear or rinse romaine and dry leaves, reserving 2 leaves per sandwich. If your sourdough slices are thick, lightly flatten with the palm of your hand for even toasting.

Bacon prep

Bring a skillet or oven tray up to medium-high heat or preheat oven to 400°F (205°C) if baking bacon. Cook bacon until crisp (about 8–12 minutes in skillet, 12–18 minutes in oven depending on thickness). Drain on paper towels and keep warm.

Pimento cheese

If using store-bought, stir to loosen. If making quick pimento cheese: combine 1.5 cups shredded sharp cheddar, 2–3 tbsp diced pimentos (drained), 2–3 tbsp mayonnaise, 1/4 tsp cayenne, 1/4 tsp salt, and 1/8 tsp sugar; mix until spreadable.

Set up a dredge station: in one shallow dish whisk together 1 cup all-purpose flour, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, and 1/4 tsp cayenne. In a second shallow bowl whisk eggs with 3/4 cup buttermilk and 1 tsp hot sauce. In a third bowl combine 1 cup cornmeal and optional 1/2 cup fine cornmeal/cracker meal. You may season the cornmeal bowl with a pinch of salt and pepper.

Heat a 10-12 inch skillet over medium heat and add enough vegetable oil to reach about 1/4 inch depth (approximately 1 cup). Heat until shimmering and a pinch of flour sizzles on contact (about 350°F/175°C).

Dredge each tomato slice: press into flour mixture to coat, dip into egg-buttermilk mixture letting excess drip off, then press into cornmeal mixture to form an even crust. Place coated slices on a tray while you work.

Fry in batches without crowding, 2–3 minutes per side until golden brown and crisp. Turn carefully with a spatula. Cook time varies by thickness—target an internal tomato warmed through and crust deep golden. Transfer to a wire rack set over a baking sheet or paper towels and season lightly with salt. Keep warm in a 200°F (95°C) oven if needed.

Butter one side of each sourdough slice (8 slices total). Heat a clean skillet over medium-low. Toast bread, butter-side down, until golden and crisp (2–3 minutes). Flip briefly to warm the other side if desired. Alternatively, grill slices in a panini press until golden.

Optional spread: on the untoasted side of one slice per sandwich, spread about 1 tbsp mayonnaise if using. On the other slice, spread about 3 tbsp pimento cheese (adjust to taste).

Layering: on the pimento cheese–topped slice place 2 romaine leaves, then 2 fried green tomato slices (slightly overlap), then 2 slices of crisp bacon (or 3 for more bacon), and a light sprinkle of freshly ground black pepper and a pinch of salt if desired. Top with the mayo-spread slice of bread, buttered side out.

If desired, return assembled sandwich to skillet and press gently for 30–60 seconds per side to warm through and help set the pimento cheese. Remove, cut in half, and serve immediately.