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Crispy Fried Green Tomato BLT Sandwich with Pimento Cheese

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A crunchy, creamy, smoky, and tangy summer sandwich featuring crispy fried green tomatoes, smoky bacon, and homemade pimento cheese on toasted bread.

Ingredients

Scale
  • 3 large green tomatoes, sliced about 1/4 inch thick
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or peanut oil for frying (enough for shallow frying)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup cream cheese, softened
  • 3 tablespoons mayonnaise
  • 2 tablespoons diced pimentos, drained
  • 1/2 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • 8 slices thick-cut bacon
  • 8 slices sturdy sandwich bread, toasted
  • Fresh lettuce leaves (romaine or butter lettuce)
  • Optional: dill pickle slices

Instructions

  1. Prepare the pimento cheese by mixing shredded cheddar, softened cream cheese, mayonnaise, diced pimentos, smoked paprika, and cayenne pepper until smooth but slightly textured. Season with salt and pepper. Cover and refrigerate.
  2. Cook bacon in a skillet over medium heat until crisp, about 6 to 8 minutes. Drain on paper towels and set aside.
  3. Wash and dry green tomatoes, then slice into 1/4 inch thick rounds. Season both sides with salt and pepper.
  4. Set up breading station with flour in one bowl, beaten eggs in another, and cornmeal mixed with salt and pepper in a third bowl.
  5. Dip each tomato slice into flour, then eggs, then coat thoroughly with cornmeal mixture. Place on a plate ready for frying.
  6. Heat about 1/4 inch of vegetable oil in a skillet over medium heat (around 350°F). Fry tomato slices in batches for 2 to 3 minutes per side until golden and crispy. Drain on a wire rack.
  7. Toast bread slices until golden and slightly crispy.
  8. Assemble sandwiches by spreading pimento cheese on one side of each bread slice, layering fried green tomatoes, bacon, lettuce, and optional pickles. Top with remaining bread slice.
  9. Slice sandwiches in half and serve immediately while tomatoes are warm and crunchy.

Notes

Maintain steady oil temperature around 350°F to avoid greasy or burnt tomatoes. Fry in batches to keep oil temperature consistent. Drain fried tomatoes on a wire rack to keep them crispy. Toast bread well to prevent sogginess. Homemade pimento cheese allows spice adjustment. For gluten-free, substitute all-purpose flour with almond flour and use gluten-free bread. Vegetarian version can replace bacon with grilled portobello mushrooms or smoked tempeh.

Nutrition

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

Find it online: https://grubella.com/crispy-fried-green-tomato-blt-sandwich-with-pimento-cheese-recipe-easy-and-perfect-for-summer/