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Crispy Fried Green Tomato BLT Sandwich with Pimento Cheese

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A delicious sandwich combining crispy fried green tomatoes, smoky bacon, and creamy homemade pimento cheese on toasted rustic white bread. Perfect for late summer and quick to prepare.

Ingredients

Scale
  • 2 medium green tomatoes, firm but not rock hard
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • About 2 cups vegetable oil (can substitute with canola oil)
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup mayonnaise
  • 3 tbsp jarred pimentos, drained and chopped
  • 1 tsp Worcestershire sauce
  • A few dashes hot sauce (optional)
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 8 slices thick-cut bacon
  • 4 large leaves leafy lettuce (iceberg or romaine)
  • 2 medium ripe red tomatoes, sliced thin
  • 8 slices rustic white sandwich bread
  • Butter for toasting bread

Instructions

  1. Prepare the pimento cheese: In a medium bowl, combine shredded sharp cheddar, mayonnaise, chopped pimentos, Worcestershire sauce, garlic powder, hot sauce (if using), salt, and pepper. Stir until well mixed. Cover and refrigerate to let flavors meld while you prep other ingredients.
  2. Cook the bacon: Heat a skillet over medium heat. Lay bacon strips flat and cook until crisp, about 8-10 minutes, flipping occasionally. Transfer to paper towels to drain. Keep skillet handy for frying tomatoes after.
  3. Slice the tomatoes: Cut green tomatoes into 1/4-inch thick slices. Pat dry with paper towels to remove excess moisture. Do the same with ripe red tomatoes for the sandwich.
  4. Set up dredging stations: Place flour in a shallow bowl. Pour buttermilk in another. In a third bowl, mix cornmeal with smoked paprika, salt, and pepper.
  5. Coat the green tomatoes: Dip each slice first in flour, shaking off excess, then into buttermilk, and finally coat thoroughly in the cornmeal mixture. Place coated slices on a plate ready for frying.
  6. Fry the tomatoes: Heat about 2 cups of vegetable oil in your skillet over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles immediately when added. Fry tomatoes in batches, about 2-3 minutes per side, until golden brown and crispy. Don’t overcrowd the pan. Remove with tongs and drain on a wire rack.
  7. Toast the bread: Butter each slice lightly and toast in a clean skillet or toaster until golden and slightly crisp.
  8. Assemble the sandwich: Spread a generous layer of pimento cheese on one slice of bread. Top with crispy bacon strips, a couple of fried green tomato slices, fresh red tomato slices, and lettuce leaves. Finish with the second slice of bread. Press down gently to hold everything together.
  9. Serve immediately: Cut in half if desired and enjoy while the fried tomatoes are still warm and crispy.

Notes

Pat tomato slices dry before dredging to ensure crispiness. Maintain oil temperature around 350°F (175°C) for best frying results. Fry tomatoes in batches to avoid overcrowding. Toast bread well to prevent sogginess. Pimento cheese can be made ahead and refrigerated. Reheat leftovers in oven at 350°F for 10 minutes to revive crunch.

Nutrition

Keywords: fried green tomato, BLT sandwich, pimento cheese, crispy sandwich, southern recipe, summer recipe, bacon sandwich

Find it online: https://daintydine.com/crispy-fried-green-tomato-blt-sandwich-with-pimento-cheese-recipe-that-will-impress/