Dirty South Recipe

In a medium bowl, combine softened cream cheese and mayonnaise until smooth using a spatula or whisk.

Stir in shredded cheddar, chopped pimentos, Dijon mustard, apple cider vinegar, and hot sauce until evenly distributed.

Season with salt and black pepper; taste and adjust seasoning. Cover and chill at least 30 minutes to let flavors meld.

In a small bowl, combine finely diced sweet peppers, minced onion, and the minced jalapeño.

Add apple cider vinegar, sugar, olive oil and a pinch of salt; stir to combine. Let sit 10–15 minutes at room temperature to macerate. Refrigerate if making ahead.

Prepare tomatoes: slice green tomatoes 1/2" thick and pat dry with paper towels.

Set up a dredging station: bowl with flour (seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper), a bowl with beaten egg mixed with 2 tablespoons buttermilk, and a bowl with cornmeal mixed with optional panko (for extra crunch).

Heat 1/4" depth of neutral oil in a skillet over medium heat until it reaches 350°F (hot enough that a pinch of cornmeal sizzles).

Dredge each tomato slice first in seasoned flour, then in the egg-buttermilk mixture, then press into the cornmeal mixture to coat thoroughly. Shake off excess.

Fry tomatoes in batches (do not overcrowd) until golden brown on each side, about 2–3 minutes per side. Transfer to a wire rack or paper towel-lined plate and season immediately with a light pinch of salt.

If adding bacon: cook 2 strips until crisp in a skillet or oven; drain on paper towels. If adding egg: in the same skillet used for bacon (or a nonstick pan), melt 1 tsp butter over medium-low and fry one egg sunny-side up or over-easy to desired doneness; season with salt and pepper.

Butter one side of each bread slice lightly. Heat a clean skillet or griddle over medium heat.

Spread about 3/8 cup (roughly 6 tbs) of chilled pimento cheese over the unbuttered side of one bread slice. Spread 1 tbs of pepper relish over the unbuttered side of the other slice.

Layer the fried green tomato slices onto the pimento-cheese-covered slice. Top with bacon strips (if using) and the fried egg (if using). Close sandwich with the relish-spread slice of bread (buttered side out).

Place sandwich buttered-side down in the preheated skillet. Grill 2–3 minutes per side, pressing gently, until bread is golden brown and cheese is warmed through. If cheese is very chilled, cover pan briefly to help melt.

Remove sandwich, let rest 1 minute, then slice in half. Serve immediately with extra pepper relish on the side.