Bacon and Fried Green Tomato Pimento Grilled Cheese

Bacon and Fried Green Tomato Pimento Grilled Cheese

Another fall treat is green tomatoes which make a brief appearance at the farmers market when the weather threatens to destroy the tomatoes before they ripen. Ever since I first discovered them I eagerly await them each fall and this weekend they made their first appearance. Inevitably the first thing that I do with them is to make some fried green tomatoes which is a Southern dish where slices of green, unripe, tomatoes are coated in cornmeal and fried until crispy. After an initial batch of fried green tomatoes I wanted to combine them with another Southern delicacy, pimento cheese , a combination of cheddar cheese, pimentos and mayonnaise, and make, you guessed it, a fried green tomato and pimento cheese sandwich!

Pimento cheese was practically made for use in grilled cheese sandwiches especially when all melted and good and combined with crunchy and tangy green tomatoes and salty bacon! Pimento cheese, where have you been my whole life?

Bacon and Fried Green Tomato Pimento Grilled Cheese

Bacon and Fried Green Tomato Pimento Grilled Cheese

Bacon and Fried Green Tomato Pimento Grilled Cheese

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 1

Crispy fried tart green tomatoes with bacon in a grilled cheese sandwich with plenty of melted sweet and spicy pimento cheese!

  • 1 medium sized green tomato, sliced 1/4 inch thick
  • 1/2 cup buttermilk
  • 2-4 strips bacon
  • 1/4 cup masa harina (corn flour) or flour
  • 1/4 cup cornmeal
  • creole seasoning or salt and pepper, to taste
  • oil or bacon grease for frying
  • 2 strips bacon, cooked
  • 1/2 cup pimento cheese (see below)
  • 2 slices bread
  • 1 tablespoon butter
  1. Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
  2. Cook the bacon and set it aside on paper towels to drain.
  3. Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
  4. Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
  5. Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
  6. Heat a pan over medium heat.
  7. Butter the outside side of each slice of bread, place one slice in a pan buttered side down, spread on half of the cheese, then top with the the fried green tomato slices and bacon followed by the remaining cheese and slice of bread, buttered side up.
  8. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Pimento Cheese

Prep Time: 10 minutes Total Time: 10 minutes Servings: 2cups

A Southern classic with cheddar cheese, mayonnaise, sweet pimiento peppers and a touch of heat.

  • 1/2 pound cheddar, shredded
  • 1 (4 ounce) jar diced pimientos, drained
  • 1/4 cup mayonnaise
  • 2 ounces cream cheese, room temperature and creamed
  • 1 teaspoon Worcestershire sauce
  • salt, pepper and cayenne to taste
  1. Mix everything.


Minnie@thelady8home said...

That sandwich looks fabulous. I want to eat my computer screen. I am not kidding. It's delicious!!!!

Anonymous said...

Why have I never thought of this?! Looks amazing!

mj121 said...

Again, another mouth-watering recipe! Looks so yummy.

Felicia said...

This looks amazing, but you so do not have to wait for fall!!! My favorite part of the summer is picking green tomatoes for fried green tomatoes. My family is lucky if any of our tomatoes ever ripen!!! Thanks for sharing, I'll be fixing this tomorrow for lunch and I'm pinning your recipe right away!

Joan said...

Pimiento Cheese - with cream cheese ?????
Here is a Southern Living recipe for Pimiento Cheese .... a lot more authentic Southern-style Pimiento Cheese.Basic Pimiento Cheese Recipe
1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded

Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.

Other than that, it sounded pretty good.

Rosa's Yummy Yums said...

Sinful! This sandwich is just awesome.



Minnie(@thelady8home) said...

Amazing!!!! The first photograph, its telling how yummy this would be. Too tempting.

BTW do join my weekend dinner extravaganza. lets make the party a big success.

Joanne said...

I never realized that green tomatoes were a fall thing! This grilled cheese sounds absolutely addictive.

NotesFromAbroad said...

This looks ridiculously tasty. Especially since I cannot find pimiento cheese here . besitos, C

Mal said...

All that gooey cheese is making me seriously hungry. This looks awesome.

Have a lovely weekend!

Mal @ The Chic Geek

Rocky Mountain Woman said...

This is soo my kind of sandwich, but I have an issue with fried green tomatoes. I have to eat them plain on a plate until I can't eat anymore and I do it all during the month of Sept.

Maybe if I can get my fill this year (since the garden is still chugging along), I'll give this a try, because it does look like the best...sandwich...ever....

Anonymous said...

Wow, that looks fantastic!

James said...

You're the sandwich man! You tried this one?

James said...

Oh and I meant to say - I think this one would be great for the diet! (who's counting the calories anyway?!) ;)

Alan Benson said...


Alan Benson said...


Kevin said...

James: Steak and egg sandwiches are definitely good!

Anonymous said...

Your sandwiches are the best. Hands down. This is so creative.

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