Fgblt Recipe

Lightly toast the brioche: spread a thin layer of softened butter on cut sides of each roll or slice. Heat a skillet over medium heat and toast cut sides until golden, about 1–2 minutes per side. Keep warm.

When ready to assemble, spread SG pimento on the bottom half of each toasted brioche and garlic mayo on the top half. Layer mixed greens, bacon, and fried green tomato slices as directed below, then close and serve immediately.

Prepare tomatoes: slice each green tomato into 1/2-inch thick rounds. You should have about 8–10 slices from 2 medium tomatoes. Pat slices dry with paper towels.

Set up dredging station: in one shallow bowl combine the flour with 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl whisk the eggs with the buttermilk until combined. In a third shallow bowl combine cornmeal with cayenne (if using) and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Heat oil in a wide skillet over medium-high heat until it reaches 350°F (175°C) or shimmering and a pinch of cornmeal sizzles on contact. Working in batches, dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk, then press into cornmeal to coat thoroughly.

Fry coated tomato slices in the hot oil 2–3 minutes per side, until golden brown and crisp. Avoid crowding the pan. Transfer cooked slices to a wire rack set over a baking sheet or paper towels and season lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) if necessary.

Cook bacon until crisp: place bacon slices in a cold skillet in a single layer, then cook over medium heat, flipping occasionally, until evenly browned and crisp, about 8–10 minutes depending on thickness. Transfer to paper towels to drain.

If desired, reserve a tablespoon of bacon fat to brush on the toasted brioche for extra flavor; otherwise discard.

Make the pimento spread: in a medium bowl combine drained roasted red pimentos, softened cream cheese, 3 tbs mayonnaise, shredded cheddar, minced garlic, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Use a spatula or electric mixer on low to blend until smooth with small pimento pieces remaining. Taste and adjust seasoning. Chill if making ahead.

Mix garlic mayo: in a small bowl whisk together 1/2 cup mayonnaise, minced garlic, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Let sit 5–10 minutes for flavors to meld. Refrigerate if making ahead.