Pimento Cheese And Fried Green Tomato Sandwich
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
A Southern classic combining pimento cheese spread and fried green tomatoes on French bread. Perfect for parties or a sit-down lunch, this sandwich can be sliced into appetizer-sized pieces or larger servings.
Ingredients
- 118 ml mayonnaise
- 113 g cream cheese
- 710 ml shredded sharp cheddar cheese
- 1 diced pimentos drained
- 14.8 ml minced yellow onion
- 4.93 ml minced garlic
- 4.93 ml Worcestershire sauce
- 2.46 ml ground black pepper
- 237 ml self-rising flour
- 237 ml yellow cornmeal
- 2.46 ml kosher salt
- 2.46 ml ground black pepper
- 2 eggs
- 118 ml buttermilk
- 4 large green tomatoes sliced ½ inch thick
- 473 ml vegetable oil for deep-frying
- 2 French bread sliced in half lengthwise
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 323 mg
- Iron: 1.61 mg
- Magnesium: 34.1 mg
- Phosphorus: 312 mg
- Potassium: 155 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml mayonnaise
- 113 g cream cheese
- 710 ml shredded sharp cheddar cheese
- 14.8 ml minced yellow onion
- 4.93 ml minced garlic
- 4.93 ml Worcestershire sauce
- 2.46 ml ground black pepper
- 237 ml self-rising flour
- 237 ml yellow cornmeal
- 2.46 ml kosher salt
- 2.46 ml ground black pepper
- 2 eggs
- 118 ml buttermilk
Prepare
- Drain 1 diced pimentos
- 4 large green tomatoes, sliced ½ inch thick
- 473 ml vegetable oil, for deep-frying
- 2 French bread, sliced in half lengthwise
Let's Cook
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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).
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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.
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Step 3.
In another medium mixing bowl, combine 2 eggs and ½ cup buttermilk, and mix well.
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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.
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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.
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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.