Grilled Pimiento Cheese and Fried Green Tomato Sandwich

“Are the green guys in yet?”  “Just checkin’ on the green tomatoes.”  “No green tomatoes yet?”  “Are they here?!?”

I’m fairly certain the fine folks at my favorite farmer’s market are freaked out by my borderline obsession with green tomatoes.

I can’t help it… I love them!

The second I saw this recipe in Bon Appetit, it got added to Tomato Week!

This sandwich is perfection.  The gooey cheese, the crispy bacon and fried tomatoes… I’m in sandwich heaven with this guy.

The recipe calls for ciabatta rolls, but I had been dying to try the new Sandwich Buns from Sweet Hawaiian.  They were perfect.  Sweet and squishy and perfectly crispy on the inside under the broiler.

I was a little thrown by the mozzarella in the pimento cheese but then when broiled, it’s meltiness is amazing.

No bacon = perfect Meatless Monday dinner.

Don’t wait on this one, those luscious green tomatoes are a super limited release from Mother Nature, for only a short time more.  Get to fryin!

Grilled Pimiento Cheese and Fried Green Tomato Sandwich

Ingredients:

Pimiento Cheese

3/4 cup shredded mozzarella

3/4 cup shredded sharp cheddar

1/4 cup mayonnaise

2 ounces cream cheese, room temperature

2 tablespoons chopped roasted red pepper

1/2 teaspoon hot pepper sauce

1/4 teaspoon garlic powder

Kosher salt

Fried Green Tomatoes and Assembly

2 large green tomatoes, sliced 1/3-inch thick

Kosher salt, freshly ground pepper

2 large eggs

1 teaspoon hot pepper sauce

1 cup all-purpose flour

1 1/2 teaspoons garlic powder

1 teaspoon paprika

2 cups panko (Japanese breadcrumbs)

Vegetable oil (for frying; about 3 cups)

4 ciabatta rolls, split

8 slices bacon, cooked until crisp

Directions:

Pimiento Cheese

Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.

Fried Green Tomatoes and Assembly

Place tomatoes on a large paper towel–lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl.

Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.

Pour oil into a large deep skillet to a depth of 1 inch and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined baking sheet to drain.

Meanwhile, preheat broiler. Spread cut sides of each roll with pimiento cheese. Place rolls, pimiento cheese side up, on a baking sheet and broil until cheese is melted, about 2 minutes. Build sandwiches with rolls, cooked bacon, and fried green tomatoes.

DO AHEAD: Pimiento cheese can be made 1 week ahead. Cover and chill.

From Bon Appetit and the Brown Bag Cafe in Goldsboro, NC