Festival Classic Lunch: Grilled Pimento Cheese Sandwich with Fried Green Tomatoes

Allergens

Dairy, Eggs, Wheat

Ingredients

• 12 slices thick
• cut white bread 3 cups shredded sharp cheddar cheese 1 cup mayonnaise 4 ounces jarred pimento, drained and chopped 1/2 teaspoon paprika 1/2 teaspoon garlic powder Salt and pepper, to taste 3 large green tomatoes, sliced into 1/4
• inch thick rounds 2 cups all
• purpose flour 2 eggs, beaten 2 cups panko breadcrumbs Vegetable oil, for frying Butter, softened

Instructions

1. In a large bowl, combine the shredded cheddar cheese, mayonnaise, chopped pimentos, paprika, garlic powder, salt, and pepper. Mix until well combined and set aside.
2. Heat a grill or grill pan over medium heat. Butter one side of each bread slice and place buttered side down on the grill. Cook until golden brown and grill marks appear, then flip and spread a generous layer of pimento cheese mixture onto the unbuttered side of four bread slices. Remove from the grill and set aside.
3. In a shallow dish, prepare the dredging station with flour, eggs, and panko breadcrumbs in separate bowls. Dip each green tomato slice into the flour, then the beaten eggs, and finally into the panko breadcrumbs, pressing to adhere.
4. In a heavy bottomed skillet or deep fryer, heat about 1 inch of vegetable oil over medium high heat until it reaches 350°F (175°C). Carefully add the breaded green tomato slices and fry until golden brown and crispy, about 2 3 minutes per side. Remove from the oil and place on paper towels to drain.
5. To assemble the sandwiches, top each pimento cheese slathered bread slice with a layer of fried green tomatoes, then place the remaining buttered bread slices on top, pressing down gently.

Chef’s Insight

To achieve that perfect smoky aroma, grill the pimento cheese sandwiches over an open flame or use a stovetop griddle.

Notes

For added flavor, try adding a dash of cayenne pepper or smoked paprika to the pimento cheese mixture.