Pimento Cheese Fgt Recipe

Prepare tomatoes

Wash tomatoes and slice into 1/3-1/2 inch thick rounds. Pat slices dry with paper towels. Reserve any smaller end pieces for another use.

Set up dredging station

In a shallow bowl whisk eggs with buttermilk and 1/2 tsp salt. In another shallow bowl combine flour, cornmeal, 1/2 tsp kosher salt, and 1 tsp black pepper. Place a tray or wire rack for finished slices.

Dredge

Working one slice at a time, toss tomato slice in the flour-cornmeal mix to coat, dip into egg-buttermilk, then press into the flour-cornmeal mixture again to form an even crust. Shake off excess.

Fry

Heat a large skillet over medium heat and add oil. When oil reaches shimmering (about 350°F or steady sizzle), add slices in a single layer (do not overcrowd). Fry 2–3 minutes per side until golden brown and crisp. Add butter to the pan during the last minute for browning if desired. Transfer to a paper towel-lined tray and season lightly with salt.

In a medium bowl combine the grated sharp cheddar and monterey jack cheeses. Add mayonnaise, softened cream cheese, chopped roasted pimentos, Dijon mustard, smoked paprika, hot sauce (if using), 1/4 tsp black pepper and 1/4 tsp kosher salt.

Stir until mostly smooth and spreadable. Taste and adjust seasonings — add more salt, pepper or a splash more mayo if you prefer a creamier texture. Refrigerate until assembly so the flavors meld (at least 15 minutes).

If your tomato jam is very thick or tangy, stir in 1/2 tsp honey and 1/2 tsp lemon juice to round the flavor. Thinly slice the ripe tomato and pat slices dry. Cook bacon until crisp, drain on paper towels and keep warm.

If you need to make quick tomato jam: macerate 2 peeled and chopped ripe tomatoes with 1 tbsp brown sugar and 1 tbsp balsamic vinegar in a small saucepan, simmer gently until thickened (8–12 minutes), then cool. (This yields about 1/3 cup.)

Place 4 fried green tomato slices on a serving platter. Spoon about 2 heaping tablespoons of pimento cheese onto each fried green tomato and spread slightly to cover the center (reserve a little for garnish if desired).

Top the pimento cheese with a thin slice of ripe tomato, then a small spoonful (about 1/2 tablespoon) of tomato jam. Break one slice of crisp bacon in half and place atop each stack.

Garnish with fresh basil leaves and a few microgreens or baby arugula if using. Finish with a light sprinkle of coarse salt and an optional grind of black pepper.

Serve immediately while fried tomatoes are still warm and pimento cheese is chilled or at room temperature. These work as an appetizer or a component on a sandwich or slider.