Shallow-Fried Green Tomato & Smoked Pimento BLT

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.