Crunchy fried tomatoes, rich and creamy pimiento cheese, tangy sprouts—what’s not to love?
Fried Green Tomato Sandwiches
Makes 6
Ingredients
- 1 cup whole buttermilk
- 1 teaspoon hot sauce
- 2 medium green tomatoes, sliced
- 1 cup stone-ground cornmeal
- ½ cup all-purpose flour
- 1¾ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Vegetable oil, for frying
- ½ cup pimiento cheese*
- 12 slices white bread
- 3 tablespoons mayonnaise
- 1 cup fresh alfalfa sprouts
- 2 teaspoons olive oil
- 1 teaspoon white wine vinegar
Instructions
- Place a wire rack over a rimmed baking sheet lined with foil.
- In a large bowl, stir together buttermilk and hot sauce. Add tomatoes, gently stirring to coat.
- In a shallow dish, whisk together cornmeal, flour, 1½ teaspoons salt, pepper, onion powder, garlic powder, and paprika.
- Remove tomatoes from buttermilk mixture, letting excess drip off. Dredge in cornmeal mixture, gently pressing to adhere. Remove from cornmeal mixture, shaking excess off, and place tomatoes on prepared rack.
- In a large skillet, pour oil to a depth of ½ inch. Heat oil over medium heat until a deep-fry thermometer registers 360°. Working in batches, carefully place tomatoes in hot oil. Fry, turning occasionally, until golden brown, about 3 minutes. Remove and let drain on prepared rack. Sprinkle with ⅛ teaspoon salt.
- Spread about 2 tablespoons pimiento cheese on one side of 6 bread slices. Spread mayonnaise on one side of remaining 6 bread slices. Place 2 fried green tomatoes on top of each cheese-coated bread slice.
- In a small bowl, toss together sprouts, oil, vinegar, and remaining ⅛ teaspoon salt. Top tomatoes with about ¼ cup dressed sprouts. Top with remaining bread slices, mayonnaise side down. Cut sandwiches in half, if desired. Serve immediately.
Notes
*We used Palmetto Cheese Original pimiento cheese.
