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Elizabeth Heiskell's Fried Green Tomato Sandwich

Anthony Contrino, Katie Stilo and Tina DeGraff


Pimento Cheese
  • 2 cups shredded white cheddar cheese
  • 1/2 cup shredded yellow sharp cheddar cheese
  • 1 cup mayonnaise
  • 3/4 cup roasted red bell peppers, drained and diced
  • 1/4 cup chopped pecans
  • 1/4 cup finely chopped green onions, white and green parts
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon Creole seasoning
  • 1/4 teaspoon Worcestershire sauce
Fried Green Tomatoes
  • 3 medium green tomatoes
  • 1 cup buttermilk
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon seasoned salt (such as Lawry's)
  • 1/2 teaspoon black pepper
  • 4 cups peanut oil, for frying
  • Flaky sea salt, for finishing
  • 8 slices white bread
  • 1 jar pepper jelly
  • softened butter, for spreading

Chef notes

I love this recipe because it utilizes green tomatoes before the tomato season really begins. It also combines three classic Southern flavors into one delicious sandwich.

Swap option: You can use mayonnaise instead of butter on the outside of the bread when getting ready to toast the sandwich. The mayonnaise will make the bread super crisp and decadent. Any cheese that melts beautifully can be used.


For the pimento cheese:

In a bowl, mix all ingredients until well-combined. Cover and chill.

For the fried green tomatoes:


Slice tomatoes into 1/4-inch thick rounds.


Put buttermilk in a shallow dish. Place tomato slices in buttermilk. Put soaking tomatoes into the refrigerator (the longer, the better!).


While tomatoes are chilling, mix the cornmeal with the seasonings. Taste mixture to make sure it is seasoned enough.


In heavy cast-iron skillet, heat the oil to 375°F.


Remove tomatoes from refrigerator. Working one at a time, remove from the buttermilk, shaking off any excess, and press the tomato into the cornmeal, on both sides.


Place tomato slice in hot oil. It will float after about 4-5 minutes. Only fry 3 or 4 at a time to avoid overcrowding the pan. Once done, transfer tomato slices to a paper towel-lined plate and finish with flaky sea salt.

For the sandwiches:

Place the bread slices on the counter. On 4 slices, spread a layer of the pimento cheese. Then divide the fried green tomatoes between the sandwiches. Spread a thin layer of the pepper jelly on the remaining 4 slices of bread.

Heat a medium skillet over medium heat. Spread one side of the sandwich with butter. Place butter-side down in the pan and cook until the bread is golden. Butter the second side of the sandwich, flip and cook until golden and the cheese starts melting. Repeat with remaining sandwiches.