While on a trip to the mountains, I tried this fantastic sandwich. It is most surely a southern dish – the pimento cheese and fried green tomato should have tipped you off. It was so delicious that I had to try to recreate it. Here is my attempt.
4 slices sourdough bread, toasted
pimento cheese spread
6 slices applewood smoked bacon, cooked
1 green tomato, sliced 1/4 inch thick rounds
1/2 C cornmeal
1/2 C flour
salt and pepper
In one bowl mix together the cornmeal, flour and salt and pepper. In another bowl mix up the egg and a tablespoon of water.
Cook the bacon first. While it is cooking, prepare the tomatoes. Slice them up and place them in the egg wash. Then dredge them through the cornmeal mixture.
Once the bacon is nice and crispy, remove from pan and let drain on a napkin. Leave the bacon grease in the pan over medium heat. Now fry up the tomatoes, yes, in the bacon drippings. Let them get golden and crispy.
In the meantime, toast the bread and spread with pimento cheese spread. Once the tomatoes are done, add them to the bread. Next layer on the lettuce and the bacon. Top with the second piece of bread. Cut in half and serve.
Sharing on House of Hepworths.