Fried Green Tomato and Pimiento Cheese BLT

Fried Green Tomato and Pimiento Cheese BLT
Fried Green Tomato and Pimiento Cheese BLT
 
Yields: Makes 1 serving
Ingredients
  • 2 slices white bread, toasted
  • ¼ to ½ cup Pimiento Cheese
  • (recipe follows)
  • 2 leaves green leaf lettuce
  • 5 slices cooked bacon
  • 2 to 3 Fried Green Tomatoes
  • (recipe follows)
  • 2 to 3 slices fresh tomato
Instructions
  1. Spread 1 bread slice with half of Pimiento Cheese. Layer with 1 lettuce leaf, bacon, Fried Green Tomatoes, fresh tomato, and remaining lettuce.
  2. Spread remaining bread slice with remaining half of Pimiento Cheese. Place on sandwich, cheese side down. Serve immediately.

 
Pimiento Cheese
 
Yields: Makes about 4 cups
Ingredients
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 (4-ounce) jar pimientos, drained
  • 2 (8-ounce) packages extra-sharp Cheddar cheese, shredded
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
Instructions
  1. In the work bowl of a food processor, pulse cream cheese until smooth. Add mayonnaise, and pulse to combine. Add peppers and pimientos; pulse until coarsely chopped.
  2. Add Cheddar, hot sauce, Worcestershire, sugar, salt, black pepper, and red pepper; pulse until mixture reaches desired consistency. Cover and refrigerate for up to 5 days.

 
Fried Green Tomatoes
 
Yields: Makes about 6 servings
Ingredients
  • 1½ cups whole buttermilk
  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • Vegetable oil, for frying
  • 4 green tomatoes, sliced ¼-inch-thick
Instructions
  1. Place buttermilk in a shallow dish. In another shallow dish, combine cornmeal, flour, salt, black pepper, and red pepper; set aside.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Working in batches, dip tomatoes in buttermilk, letting excess drip off. Dredge tomatoes in cornmeal mixture, gently shaking off excess. Fry in batches, being sure not to overcrowd the pan, until golden brown, 5 to 6 minutes. Remove from oil, and let drain on paper towels. Let cool slightly; serve warm.

 

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