Cast-Iron Fried Green Tomato BLT with Charred Scallion Pimento Cheese

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.