Pimento Cheese And Fried Green Tomato Sandwich

Let's Cook

1. Step 1.

   In a large bowl, combine ½ cup mayonnaise and 4 ounces cream cheese, and mix until well combined. Add 3 cups shredded sharp cheddar cheese, 1 (4-ounce) jar of drained diced pimentos, 1 tablespoon minced yellow onion, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, and ½ teaspoon ground black pepper. Mix until well incorporated, cover the bowl, and refrigerate for a minimum of 6 hours (or overnight).

2. Step 2.

   In a medium mixing bowl, combine 1 cup self-rising flour, 1 cup yellow cornmeal, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper. Mix until well incorporated and set aside.

3. Step 3.

   In another medium mixing bowl, combine 2 eggs and ½ cup buttermilk, and mix well.

4. Step 4.

   Pat 4 large green tomatoes (sliced ½ inch thick) dry with paper towels. Dip each tomato slice into the egg mixture, then into the flour mixture, coating evenly. Let the coated tomatoes sit for 5 minutes.

5. Step 5.

   In a large skillet over medium heat, pour 2 cups vegetable oil until it is 2 to 3 inches deep. Once the oil is hot (about 350°F), add the tomatoes in a single layer without crowding. Deep-fry until golden brown, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

6. Step 6.

   Slather the chilled pimento cheese spread on the bottom half of 2 loaves French bread (sliced in half lengthwise). Arrange the fried tomatoes evenly over the cheese, then top with the top half of the bread. Cut into individual sandwiches (2-inch pieces for appetizers or larger for lunch) and serve.