Shallow-Fried Green Tomato & Smoked Pimento BLT
Growing up in Atlanta, summer afternoons smelled like hot oil and cornmeal. Lunch at my grandmother's table always featured whatever sizzled out of her well-seasoned cast-iron skillet, and her fried green tomatoes were the stuff of neighborhood legend. She would pull them right off the vine when they were still hard and tart, frying them until they shattered on the first bite. This Shallow-Fried Green Tomato & Smoked Pimento BLT is my homage to those humid summer lunches, elevated just a touch for a modern Southern cafe. We are keeping that same shattering crunch on the tomatoes, but stacking them with thick-cut slab bacon and my signature smoked gouda pimento cheese. Here is my chef's secret: I spike that pimento cheese with a few drops of fish sauce to bring out a deep, savory umami that makes the whole sandwich sing. This recipe is so incredibly special to me because it bridges the gap between my most cherished childhood memories and my fine-dining training in Charleston. To make it your own, play around with the bread—a thick toasted sourdough or a buttery brioche works wonders—and do not be afraid to add some quick-pickled jalapeños for extra heat. Pull up a chair, y'all. Let's eat.
Featured Recipe
Shallow-Fried Green Tomato & Smoked Pimento BLT
Growing up in Atlanta, lunch at my grandmother's table always featured whatever came out of her cast-iron skillet. This is my homage to her kitchen, elevated for a modern Southern cafe. We are shallow-frying tangy green tomatoes until they shatter on impact, then layering them with thick-cut bacon and my signature smoked gouda pimento cheese spiked with a touch of umami-rich fish sauce.
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Ingredients
- 2 large green tomatoes(Firm, with no signs of red ripening)
- 1 cup buttermilk(Full-fat preferred)
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/4 cup panko breadcrumbs(My trick for extra crunch)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 1/2 tsp black pepper(Freshly ground)
- 1/2 cup peanut oil(For shallow frying)
- 2 tbsp bacon fat(Reserved from cooking the bacon)
- 8 slices thick-cut applewood smoked bacon
- 4 slices thick-cut sourdough bread
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/2 cup smoked gouda cheese, freshly grated
- 3 tbsp mayonnaise(Duke's is highly recommended)
- 2 tbsp diced pimentos, drained
- 1 tsp fish sauce(The secret ingredient for deep umami)
- 2 cups baby arugula(Or butter lettuce)
- 1 tsp lemon juice(Freshly squeezed)
- 1 tsp olive oil
Instructions
- 1
Preheat your oven to 400F. Lay 8 slices thick-cut applewood smoked bacon flat on a rimmed baking sheet. Bake for 15-18 minutes until crispy. Once done, remove to a paper towel-lined plate and reserve 2 tbsp bacon fat from the pan.
15 min
Tip: Baking bacon keeps the slices perfectly flat, which is essential for structural integrity when building a great cafe sandwich.
- 2
While the bacon bakes, build the pimento cheese. In a medium bowl, combine the 1/2 cup sharp cheddar cheese, freshly grated, 1/2 cup smoked gouda cheese, freshly grated, 3 tbsp mayonnaise, 2 tbsp diced pimentos, drained, and 1 tsp fish sauce. Mash together with a fork until well combined but still textured.
10 min
Tip: Grate your own cheese here. Pre-shredded cheese is coated in starches that ruin the creamy, cohesive texture of a proper pimento spread.
- 3
Slice the 2 large green tomatoes into 1/2-inch thick rounds. Place them in a shallow dish and pour the 1 cup buttermilk over them, flipping once to coat.
5 min
Tip: The acidity in the buttermilk helps tenderize the firm green tomatoes while giving the crust something to grab onto.
- 4
In a wide, shallow bowl, whisk together the 1/2 cup all-purpose flour, 1/2 cup fine yellow cornmeal, 1/4 cup panko breadcrumbs, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp Kosher salt, and 1/2 tsp black pepper.
5 min
Tip: Adding a little panko to the traditional flour and cornmeal mix is a restaurant trick that guarantees a shatteringly crisp exterior.
- 5
Working one at a time, lift the tomato slices from the buttermilk, letting the excess drip off. Dredge them thoroughly in the dry mixture, pressing gently so the breading adheres to every crevice. Set aside on a wire rack.
5 min
Tip: Letting the breaded tomatoes sit on a rack for a few minutes before frying helps the crust set up so it doesn't fall off in the pan.
- 6
Heat the 1/2 cup peanut oil and the reserved 2 tbsp bacon fat in a large cast-iron skillet over medium-high heat. Once the oil shimmers and a pinch of breading sizzles immediately, carefully slide in the tomatoes. Shallow-fry for 3-4 minutes per side until deeply golden and crisp. Transfer to a clean wire rack and immediately sprinkle with a pinch of extra salt.
10 min
Tip: Don't crowd the skillet. Shallow frying requires space so the temperature of the oil doesn't plummet. Fry in batches if necessary.
- 7
While the tomatoes are frying, lightly toast the 4 slices thick-cut sourdough bread.
5 min
Tip: You want the bread toasted enough to hold up to the juicy tomatoes and creamy cheese, but still chewy in the center.
- 8
In a small bowl, quickly toss the 2 cups baby arugula with the 1 tsp lemon juice and 1 tsp olive oil. To assemble, spread a generous layer of pimento cheese on the bottom slices of sourdough. Top with the crispy green tomatoes, the bacon slices, and finally the dressed arugula. Cap with the top slice of bread and cut in half to serve.
5 min
Tip: Dressing the greens rather than just throwing them on dry elevates the whole sandwich, cutting through the richness of the fried crust and bacon.
Chef's Notes
That splash of fish sauce in the pimento cheese is a trick I learned during my fine dining days in Charleston. It absolutely will not make your cheese taste like fish—instead, it deepens the savory, earthy notes of the smoked gouda and sharp cheddar, allowing the cheese to stand up perfectly to the acidic bite of the green tomatoes. Always use a well-seasoned cast-iron skillet for shallow frying; it holds the heat steady and gives you that beautiful, shatteringly crisp crust.
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.