Categories: Sandwiches/Wraps
Ingredients
- 8 slices green tomato
- 1 1/2 tsp kosher salt, divided
- 1/2 cup whole buttermilk
- 1 tsp hot sauce
- 3/4 cup plain yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 tsp black pepper
- Vegetable oil, for frying
- 1 cup Pimiento Cheese (see recipe)
- 8 slices white sandwich bread, toasted
- 8 leaves green leaf lettuce
- 8 slices thick-cut bacon, cooked and halved crosswise
- 4 slices beefsteak tomato
Directions
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Line a large rimmed baking sheet with paper towels; top with a wire rack.
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Place green tomato slices on prepared rack. Sprinkle with 1/2 tsp salt. Let stand for 30 minutes. Pat dry with paper towels.
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In a shallow dish, whisk together buttermilk and hot sauce. In another shallow dish, whisk together cornmeal, flour, pepper and remaining 1 tsp salt. Dip tomato slices in buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Return breaded tomato slices to prepared rack.
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In a large Dutch oven, pour oil to a depth of 4 inches and heat over medium-high heat until a deep-fry thermometer registers 360. Fry tomatoes in batches, turning occasionally, until golden brown, 2-3 minutes. Remove using a slotted spoon, and let drain on paper towels.
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Spread Pimiento Cheese onto toasted bread slices. Top half of bread slices with lettuce, bacon, 2 fried green tomatoes, beefsteak tomato, more lettuce, and remaining bread slices, spread side down. Serve immediately.