Cast-Iron Fried Green Tomato BLT with Charred Scallion Pimento Cheese
I can still picture my grandmother standing over her heavy cast-iron skillet on a humid Atlanta afternoon, coaxing a golden-brown crust out of stubborn green tomatoes. Back then, we ate them simply with a shake of hot sauce. Years later, working the line in Charleston, I started dreaming about how to elevate that memory without losing its soul. That is how this BLT was born. Thick slices of tart green tomatoes, dredged in stone-ground cornmeal and fried to a shatteringly crisp perfection, get stacked high with thick-cut bacon, crisp bibb lettuce, and my secret weapon: a house-made charred scallion pimento cheese spiked with sharp cheddar and a quiet dash of fish sauce. That little splash of umami is my modern nod to tradition, bringing depth that makes the whole sandwich sing. My biggest tip for making this your own? Do not rush the dredge, and make sure your scallions get a good, deep char on the grill before folding them into the cheese. It is the ultimate Southern midday comfort, balancing tangy crunch with smoky, creamy indulgence.
Featured Recipe
Cast-Iron Fried Green Tomato BLT with Charred Scallion Pimento Cheese
Thick slices of tart green tomatoes dredged in stone-ground cornmeal and skillet-fried to golden perfection, stacked high with thick-cut bacon, crisp bibb lettuce, and a house-made charred scallion pimento cheese spiked with sharp cheddar and a quiet dash of fish sauce. It's the ultimate Southern midday comfort, balancing tangy crunch with smoky, creamy indulgence.
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Ingredients
- 3 medium firm green tomatoes(sliced 1/2-inch thick (about 8-10 slices))
- 1 1/2 tsp kosher salt(divided)
- 1 cup buttermilk(well-shaken, whole fat preferred)
- 1 tbsp hot sauce(Louisiana style)
- 3/4 cup fine-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp black pepper(freshly cracked)
- 1/4 tsp cayenne pepper
- 8 slices thick-cut applewood smoked bacon
- 6 oz extra-sharp yellow cheddar cheese(freshly grated)
- 2 oz sharp white cheddar cheese(freshly grated)
- 1/3 cup mayonnaise(Duke's preferred)
- 4 oz diced pimientos(drained well and patted dry)
- 4 whole scallions(roots trimmed)
- 1/2 tsp fish sauce(Red Boat or similar, for hidden umami)
- 1/2 cup peanut oil(or vegetable oil, for shallow skillet frying)
- 8 slices hearty country sourdough bread(cut 1/2-inch thick)
- 8 leaves bibb lettuce leaves(washed and dried)
Instructions
- 1
Arrange 3 medium firm green tomatoes slices in a single layer on a paper towel-lined rimmed sheet pan and sprinkle evenly with 1 tsp kosher salt. Let them sit to draw out excess moisture so your crust stays shatteringly crisp.
10 min
Tip: Green tomatoes are full of moisture; salting them beforehand guarantees a crunchy cornmeal coating that will not turn soggy or steam off.
- 2
Set a large 12-inch cast-iron skillet over medium heat. Add 8 slices thick-cut applewood smoked bacon and cook, turning occasionally, until crisp and golden brown, about 8 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon drippings in the skillet for the scallions and pouring the remaining drippings into a small heatproof bowl for later.
8 min
Tip: Starting bacon in a gently heated skillet allows the fat to render slowly and evenly without curling drastically.
- 3
Toss 4 whole scallions straight into the residual hot bacon fat in the skillet over medium-high heat. Char until blistered and tender, about 3 minutes. Transfer to a cutting board, let cool slightly, and finely chop.
3 min
Tip: Blistering the green onions in bacon grease imparts a deep, smoky sweetness that cuts right through rich cheddar.
- 4
In a medium bowl, combine the chopped charred scallions, 6 oz extra-sharp yellow cheddar cheese, 2 oz sharp white cheddar cheese, 1/3 cup mayonnaise, 4 oz diced pimientos, 1/2 tsp fish sauce, and remaining 1/2 tsp kosher salt. Mash with a fork until blended but still pleasantly textured. Set aside at room temperature.
5 min
Tip: Always hand-grate your cheddar; pre-shredded cheese contains anti-caking agents that hinder creamy emulsion.
- 5
Pat the salted tomato slices thoroughly dry with paper towels. Set up a breading station: in one shallow bowl, whisk 1 cup buttermilk and 1 tbsp hot sauce. In a second shallow bowl, whisk 3/4 cup fine-ground yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
5 min
Tip: Drying the tomato surfaces thoroughly ensures the buttermilk and seasoned meal adhere in a uniform, crisp layer.
- 6
Wipe out the cast-iron skillet and pour in 1/2 cup peanut oil along with 2 tablespoons of the reserved warm bacon drippings. Heat over medium-high until the oil shimmers and registers 365°F on a thermometer. Dredge tomato slices through buttermilk mixture, let excess drip off, then press firmly into the cornmeal mixture to coat entirely.
4 min
Tip: Blending peanut oil with saved bacon drippings gives high smoke-point performance with an undeniable smoky punch.
- 7
Working in two batches to avoid crowding, place breaded tomato slices into the hot skillet. Fry for 2 to 3 minutes per side until deeply golden brown and crunchy. Transfer to a wire rack set over a baking sheet to keep crisp.
6 min
Tip: Never drain fried tomatoes directly onto paper towels—resting them on an elevated wire rack keeps the bottoms completely crisp.
- 8
Pour off frying oil and return skillet to medium heat with a light film of oil or butter. Toast 8 slices hearty country sourdough bread in batches for 1 to 2 minutes per side until golden and crusty.
4 min
Tip: Toasting sourdough directly in the seasoned skillet captures the toasted cornmeal and bacon fond left in the pan.
- 9
Assemble the sandwiches: slather 4 slices of toasted bread generously with the charred scallion pimento cheese. Top each with 8 leaves bibb lettuce leaves (2 per sandwich), 2 strips of crisp bacon, and 2 hot skillet-fried green tomato slices. Crown with remaining toasted sourdough slices, slice diagonally, and serve warm.
3 min
Tip: Placing the tender lettuce between the pimento cheese and fried tomato creates a moisture barrier that keeps the bread and crust crisp.
Chef's Notes
Every September when the Atlanta gardens started shutting down for fall, my grandmother would harvest the green tomatoes left clinging to the vines before frost could touch them. She'd fry them crisp in an old Griswold skillet that had seen fifty years of bacon fat. This sandwich takes that Sunday afternoon memory and elevates it into a powerhouse lunch: thick crusty sourdough, house pimento cheese lifted with charred scallions and a splash of fish sauce (my little secret for savory depth), and thick applewood bacon. Serve this warm with potato chips and sweet iced tea.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.