Fried Green Tomato Sandwiches

Fried Green Tomato Sandwiches

Crunchy fried tomatoes, rich and creamy pimiento cheese, tangy sprouts—what’s not to love?

Fried Green Tomato Sandwiches
Makes 6
  • 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
  1. Place a wire rack over a rimmed baking sheet lined with foil.
  2. In a large bowl, stir together buttermilk and hot sauce. Add tomatoes, gently stirring to coat.
  3. In a shallow dish, whisk together cornmeal, flour, 1½ teaspoons salt, pepper, onion powder, garlic powder, and paprika.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
*We used Palmetto Cheese Original pimiento cheese.



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