Cheese Fried Green Tomato Sandwiches
Southerners LOVE their Pimiento Cheese. Just so you know, I researched everywhere I could, to find out why it’s sometimes written or marketed as Pimento and other times Pimiento. No one seems to know how the two varied spellings came about, but everyone can agree, it’s damn good cheese. And so easy to make.
— 5 ounces softened Cream Cheese
— 3 ounces grated Cheddar Cheese
— 2 ounces grated Pepper Jack Cheese
— 3 ounces chopped Pimientos, drained
— ½ cup good quality mayonnaise
— 1-3 tablespoons Frank’s Hot Sauce
— 1 teaspoon Chipotle chili powder
— 1 tablespoon onion granules
— salt and pepper to taste
— Combine all ingredients into a medium to large bowl, using a spoon or rubber spatula. Making sure all ingredients are well mixed. Set cheese to side until ready to use.
You may use a large skillet, grill pan or Panini press.
Brush both sides of all bread slices with olive oil. Melt a small amount of butter in skillet, on grill or press. When melted place as many slices of oiled bread on a heated surface, and toast until golden brown.
Flip over each slice and, using a rubber spatula or large spoon, immediately spread every-other slice of bread with Pimiento Cheese and top with 1 or 2 slices of the Fried Tomatoes. Quickly top each cheese/tomato topped slices of bread with un-cheesed up slices. You should now have 1-4 whole sandwiches on your pan, grill or in your press.
Once the first side has toasted to a rich, golden brown, flip sandwich carefully, to brown the other side.
Remove from skillet, grill pan or press and serve a piping hot cup of soup. I don’t know where you are today, but here in Vegas, it gray, windy and chilly. A perfect day for soup and grilled cheese.
* Makes 6-8 Sandwiches (depending upon size of bread loaf)
** Note: Pimiento Cheese is also great for dipping your raw veggies into or filling those deviled eggs with.
— Pimiento Cheese
— 1 ciabatta loaf cut into 3” wide slices
— 2-3 tablespoons olive oil
— 1-2 tablespoons unsalted butter
— 4 Large Green Tomatoes – Fried
4 large green or heirloom tomatoes (not overly ripe) – thickly sliced, 1 pie tin or cake pan with all-purpose flour seasoned with salt and pepper, 1 pie tin or cake pan with 2 beaten whole eggs plus -2 tablespoons buttermilk (or water), 1 pie tin or cake pan with Panko crumbs, seasoned with salt and pepper. Grape seed or vegetable oil – add enough to deep fry tomato slices but as much as you would when deep frying, say, a turkey :o)
— Slice each tomato into thick slices and set on a paper towel-lined plate.
Heat vegetable or my preference, Grape seed oil into a large heavy skillet until shimmering. While oil heats up, take 2-4 slices of tomato and dip first into flour then egg-milk mixture then panko.
When the oil is ready place dipped tomato slices into hot oil and cook until crispy and brown. Using a slotted spoon/spatula or spider, remove each slice and place on a clean paper towel-lined plate. Do this until all slices of tomato have been fried. Set to the side.