Welcome the crispness of autumn while savoring the last echoes of summer with this magnificent sandwich. The Ultimate Fried Green Tomato Sandwich is a symphony of textures and flavors, built on thick slices of toasted Texas toast, generously slathered with warm, creamy pimiento cheese, layered with perfectly fried green tomatoes, and crowned with crisp, smoky bacon. It’s a true Southern delight, offering a rich and satisfying experience that captures the essence of late-summer bounty.
Embracing the Simple Joys: Family, Home, and Garden Freshness
Returning to one’s roots often comes with a delightful array of unexpected perks. For me, the recent move back home has brought a newfound appreciation for the simple, comforting rhythms of family life. There’s an undeniable magic in sharing meals around a familiar table, surrounded by loved ones. One of the most immediate and appreciated benefits? My mom’s legendary dish-washing prowess. Almost every evening since settling in, I’ve been spared the post-dinner cleanup, a small luxury that speaks volumes about the warmth of home.
Beyond the domestic comforts, the proximity of family has opened up exciting new possibilities. With my parents often nearby, and my sisters living just blocks or minutes away, the concept of a “date night” has finally transformed from a distant dream into a tangible reality. My husband and I haven’t enjoyed a proper evening out in what feels like ages, but now, immersed in the embrace of family, I’m determined to reinstate those cherished couple moments. Knowing there’s a reliable network of babysitters just a stone’s throw away is an incredible feeling.
And then there’s the sheer convenience of a well-stocked family home. Forget those last-minute dashes to the grocery store for a forgotten ingredient. Most anything you might need, from a pinch of spice to an extra stick of butter, is likely just steps away in my mom’s wonderfully organized pantry or refrigerator. It’s a testament to the generosity and preparedness that define a loving home, making everyday cooking and living effortlessly enjoyable.
The Heart of the Home: A Bountiful Garden and a Culinary Revelation
Yet, amidst all these wonderful advantages, my absolute favorite aspect of being back home is undoubtedly the garden. My dad has always been a passionate gardener, and throughout my childhood, our yard boasted a sprawling, vibrant garden that provided an endless supply of fresh produce. While the current garden is somewhat smaller, focusing on tomatoes, yellow squash, Anaheim peppers, and bell peppers, its presence just outside the back door has been an absolute blessing this past week. There’s an unparalleled joy in stepping out and plucking perfectly ripe vegetables, knowing they’ll be on your plate within minutes. I’ve certainly eaten my fill, and the thought of that first frost bringing an end to this abundance already fills me with a touch of sadness.
Right now, we are truly “swimming” in tomatoes. Every single day, my dad returns from the garden with a generous bag full of squash and another brimming with ripe, juicy tomatoes. There’s very little that brings me more culinary contentment than a freshly picked garden tomato, sliced thick and simply sprinkled with a dash of salt. The flavor is incomparable, vibrant, and perfectly captures the essence of summer. This seasonal overflow always inspires creativity in the kitchen, urging me to find new and exciting ways to celebrate such natural goodness.
This abundance, particularly of the firm, unripe green tomatoes, perfectly set the stage for a culinary adventure I’d been longing for. A few weeks prior, before our move was complete, I was working late one night when a show on the Cooking Channel caught my eye. It was a segment dedicated to highlighting some of the best sandwiches across the United States. I only managed to catch the feature on the first sandwich, but that was all it took. The combination of flavors looked so incredibly tempting that I immediately grabbed a pen and paper to jot down the details. This magnificent creation hailed from a restaurant called Home Grown in Atlanta, Georgia, and was famously known as the “Grant’s Stack.” Its description alone was enough to make my mouth water: warm pimiento cheese, perfectly fried green tomatoes, and crisp bacon, all served on sturdy Texas toast.
Recreating a Southern Icon: The Fried Green Tomato, Bacon, and Pimiento Sandwich
I instantly knew that recreating that iconic sandwich at home was not just a desire, but a delicious necessity.
And what impeccable timing it was that I found myself surrounded by an absolute plethora of green tomatoes at my parent’s house! It felt like destiny, a culinary alignment of the stars. The garden’s bounty provided the perfect opportunity to bring that inspiring television moment to life in my own kitchen.
Let me be clear: this sandwich is not for the faint of heart, nor for those counting every single calorie. This is an indulgence, a celebratory feast designed to commemorate the glorious end of summer. It’s a sandwich that demands to be savored, to be enjoyed without a hint of guilt, because, believe me, every single bite is utterly worth it. Imagine the crisp, tangy perfection of freshly fried green tomatoes, their golden-brown crust giving way to a tender, slightly acidic interior. Now, pair that with a warm, gooey pimiento cheese spread, rich with the sharp creaminess of two kinds of cheese and the subtle sweetness of roasted red peppers. And, of course, the irreplaceable crunch and smoky saltiness of perfectly cooked bacon. Is there anything on this ingredient list that doesn’t immediately make you want to rush to the kitchen and assemble this masterpiece? I certainly couldn’t wait, and I am so incredibly glad I didn’t. This sandwich was, quite simply, a triumph. I loved every last bit of it.
As the days grow shorter and the air turns cooler, seize this moment to give one last glorious “hurrah” to summer. Gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to some of these incredible Fried Green Tomato Sandwiches. It’s the perfect way to bid farewell to a vibrant season and welcome the next with a full, contented heart.
Fried Green Tomato Sandwich with Bacon and Pimiento
Deborah Harroun
10 minutes
20 minutes
30 minutes
4 sandwiches
Sandwich
American
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Ingredients
Fried Green Tomatoes
- 4-5 green tomatoes
- flour for dredging
- 2 eggs
- 1/2 cup breadcrumbs
- 1/3 cup cornmeal
- 1/3 cup grated parmesan cheese
- salt and pepper
- oil for frying
Pimiento Cheese
- 1/4 lb sharp cheddar cheese grated
- 1/4 lb monterey jack cheese grated
- 2/3 cup mayonnaise
- 1/2 cup chopped roasted red peppers
Sandwiches
- 6 slices cooked bacon
- 8 slices Texas toast
Instructions
- Make the fried green tomatoes: Begin by carefully cutting the green tomatoes into uniform 1/2-inch thick slices.
- Prepare your dredging station: place the flour in one shallow dish. In a second shallow dish, lightly beat the eggs until well combined. In a third shallow dish, thoroughly mix the breadcrumbs, cornmeal, and grated parmesan cheese. Season this mixture generously with salt and freshly ground pepper to taste.
- Heat about 1/4 to 1/2-inch of your chosen frying oil in a heavy skillet over medium heat. To bread the tomatoes, take one slice, dredge it first in the flour (shaking off any excess), then dip it into the beaten egg, and finally coat it completely in the breadcrumb and cornmeal mixture. Gently place the breaded tomato slice into the hot oil. Repeat this process with approximately 1/4 of your tomato slices, ensuring not to overcrowd the pan. Cook each side until it achieves a beautiful golden-brown color, which should take about a minute or two per side. Once cooked, transfer the fried green tomatoes to a plate lined with paper towels to drain any excess oil. Continue frying in batches until all tomato slices are cooked to perfection.
- While the tomatoes are frying, prepare the pimiento cheese: In a small saucepan, combine both the grated sharp cheddar and Monterey Jack cheeses, the mayonnaise, and the chopped roasted red peppers. Cook this mixture over low heat, stirring continuously, until the cheeses are fully melted and all the ingredients are smoothly combined into a warm, creamy spread.
- To assemble the sandwiches: Begin by toasting your Texas toast slices to your desired level of crispness. Generously spread an equal amount of the warmed pimiento cheese on each side of every toasted bread slice. On four of the cheese-covered slices, layer a few pieces of your crispy fried green tomatoes, followed by about 1 1/2 slices of cooked bacon. Finish by topping each assembled sandwich half with another piece of Texas toast, cheese side down, to complete your ultimate Southern sandwich. Serve immediately and enjoy!