Fried Green Tomato BLT With Pimento Cheese

I’ve always loved the Fried Green Tomato BLT with Pimento Cheese, a Southern gem from 19th-century rural roots that blends crispy fried green tomatoes, smoky bacon, fresh lettuce, and creamy pimento cheese into a comforting twist on the classic BLT. It’s got that perfect crunch from cornmeal breading and bold flavors from spices and mayo. Influenced by English and African traditions, it’s ideal for picnics. Explore what’s next for ingredients and tips to make it your own.

History

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The Fried Green Tomato BLT with Pimento Cheese is a beloved Southern American dish that traces its origins to the 19th-century rural South, where frying green tomatoes became a practical way to use unripe fruit, blending English and African influences in early Southern cuisine.

This hearty sandwich evolved as a creative twist on the classic BLT, incorporating pimento cheese—a staple condiment popularized in the early 20th century for its creamy, spicy appeal—reflecting the region’s resourcefulness and fusion of flavors.

Regional variations, such as those in the Deep South with added spices or in coastal areas with seafood elements, highlight local ingredients and cultural pride, signifying comfort and community.

Traditionally, it’s served at summer picnics, family reunions, or casual Southern gatherings, symbolizing hospitality and home-cooked tradition.

Ingredients

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• Green tomatoes: You know, these are the unsung heroes of the sandwich, those firm, tart beauties that haven’t turned red yet – aim for about 4 medium-sized ones, sliced into 1/2-inch rounds, because who wants a soggy mess when we’re going for that perfect crunch? I sometimes ponder, is there anything more Southern than turning something unripe into pure gold?
• All-purpose flour: Grab around 1 cup of this everyday staple; it’s the base for that golden breading, keeping things simple yet effective, like a reliable friend you can always count on in the kitchen.
• Cornmeal: Don’t skimp on a half cup of this gritty wonder – it adds that irresistible texture, making your fried tomatoes sing with a Southern twang, and hey, even if you’re like me, forever fumbling with measurements, this stuff forgives a lot.
• Eggs: Just 2 large ones, whisked up to help that breading stick like it’s got a mission; they’re the glue holding everything together, and I’ve to admit, watching them work their magic is one of those little kitchen thrills that never gets old.
• Salt and pepper: A teaspoon of salt and a half teaspoon of black pepper to season that breading mix – basic, sure, but oh, the way they wake up those flavors, it’s like giving your taste buds a gentle nudge, even on a lazy day.
• Bacon: Now, here’s where it gets fun – about 8 slices of thick-cut bacon, because let’s face it, is there such a thing as too much? Crispy, smoky, and utterly tempting, this is the part that might just steal the show, if you’re not careful.
• Lettuce: A handful of fresh leaves, like crisp romaine or butter lettuce, to add that cool, crunchy contrast; I often wonder, what would a BLT be without it? Probably just a fancy bacon plate, and nobody wants that.
• Ripe tomatoes: Slice up 2 large ones for the classic BLT vibe – they’re juicy and sweet, balancing out those fried green ones, like the yin to their yang, and even if you’re me, second-guessing every slice, they’ll turn out just fine.
• Pimento cheese: Oh, this creamy dream is key – mix up about 2 cups with shredded cheddar (say, 8 ounces), a 4-ounce jar of diced pimentos (drained, of course), 1/2 cup of mayo for that smooth factor, a dash of garlic powder, and maybe a pinch of cayenne for a playful kick; it’s like a little party in your mouth, and who knew something so simple could feel so indulgent?
• Bread or buns: Pick 4 hearty slices of bread, like brioche or plain white, toasted to perfection – they’re the canvas for all this goodness, holding everything together without stealing the spotlight, because really, in a sandwich this stacked, who’s got time for a diva?

Cooking Steps

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Let’s delve into making this Fried Green Tomato BLT with Pimento Cheese, where the real magic happens in the kitchen.

Start by preparing your pimento cheese – mix together 8 ounces of shredded cheddar, a 4-ounce jar of drained diced pimentos, 1/2 cup of mayo, a dash of garlic powder, and a pinch of cayenne for that subtle spice, stirring until it’s creamy and inviting.

Once that’s ready, set up your breading station for the 4 medium green tomatoes, sliced into 1/2-inch rounds – you’ll need 1 cup of all-purpose flour mixed with 1/2 teaspoon of black pepper and 1 teaspoon of salt in one bowl, 2 whisked large eggs in another, and 1/2 cup of cornmeal in a third.

Now, for the fun part, coat each tomato slice first in the flour mixture, then dip into the eggs, and finally press into the cornmeal for that crispy exterior.

Fry those breaded slices in a skillet with about 1/4 inch of hot oil over medium heat until they’re golden brown on both sides, which takes roughly 3-4 minutes per side, and drain them on paper towels to keep things from getting too greasy.

While the tomatoes cool a bit, cook 8 slices of thick-cut bacon in the same skillet until they’re crispy and full of that smoky goodness.

Then assemble your sandwich on 4 hearty slices of bread or buns, layering on the fried green tomatoes, ripe tomato slices, fresh lettuce, bacon, and a generous spread of that homemade pimento cheese for a bite that’s pure bliss.

If you’re like me, forever juggling pans and wondering if everything will come together, take a moment to arrange it all neatly – top with the second slice of bread, cut in half, and serve right away for the best crunch and flavor.

Tips and Variations

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You know, when it comes to tweaking that Fried Green Tomato BLT with Pimento Cheese, one smart tip is to let those golden-fried tomato slices rest on paper towels for a good minute or two, keeping the grease at bay so your sandwich stays crisp and not a sloppy disaster—because who wants a soggy bite when you’re aiming for perfection?

For variations, try swapping regular mayo in the pimento cheese for Greek yogurt to lighten things up a notch, or amp the flavor with a handful of chopped jalapeños for a playful kick that might surprise your taste buds; if you’re in a veggie mood, ditch the bacon for grilled portobello mushrooms, giving the whole thing a meaty twist without the guilt, and oh, if you’re as indecisive as I get with ingredients, wonder how a sprinkle of fresh herbs like basil could turn this simple stack into something that feels downright gourmet.

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