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

1. Line a large rimmed baking sheet with paper towels; top with a wire rack.

2. Place green tomato slices on prepared rack. Sprinkle with 1/2 tsp salt. Let stand for 30 minutes. Pat dry with paper towels.

3. 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.

4. 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.

5. 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.

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