BLFGT Sandwich

BLFGT SANDWICH

  • 4 cups baby mixed greens
  • 4 tablespoons Remoulade dressing or other creamy dressing
  • Salt
  • Freshly ground black pepper
  • 2 cups Pimento Cheese
  • 16 slices crispy bacon or any other smoked bacon
  • 8 fried green tomatoes
  • 16 slices brioche bread or any other type of bread

In a mixing bowl, toss the mixed greens with the dressing. Season with salt and pepper. To assemble: spoon 1/4 cup of Pimento Cheese over 8 slices of brioche. Lay the tomatoes over the pimento cheese. Crisscross 2 slices of bacon over the tomato. Top the bacon with 1/4 cup of the mixed greens. Top with the remaining toasted brioche. Secure each sandwich by placing a toothpick through the center of the sandwich. Slice diagonally and serve.

Makes: 8 sandwiches

 

FRIED GREEN TOMATOES

  • 2 large green tomatoes
  • Salt
  • Freshly ground black pepper
  • 1 cup all purpose flour
  • 2 eggs, beaten with 2 tbsp water
  • 1 cup finely dried bread crumbs
  • 2 cups canola oil

Slice each tomato into 1 inch slices.  Season both sides of the tomatoes with salt and pepper.  Let the tomatoes sit for 15 minutes.  Season the flour, egg wash, and bread crumbs separately with salt and pepper.  Dredge the tomatoes in the flour, coating completely.  Dip each tomato in the egg wash, letting the excess drip off.  Dredge the tomatoes in the bread crumbs, coating completely.  Heat the oil in a large frying pan; fry the tomatoes in batches until golden brown, about 2 minutes on each side.  Remove from the pan and drain on a paper-lined plate.  Season with salt.

 

PIMENTO CHEESE

  • 2 cups white cheddar cheese
  • ½ cup mayonnaise
  • ¼ cup pimentos
  • 2 tablespoons green onion
  • 1 tablespoon hot sauce
  • 1 teaspoon sugar
  • Pinch of salt

In a mixing bowl, combine all of the ingredients and mix well. Store in an airtight container. Keep refrigerated until ready to serve.

 

REMOULADE DRESSING

  • 2 cups homemade mayonnaise
  • 2 tablespoon ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon Creole Mustard or other whole grain mustard
  • 1 tablespoon yellow mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon minced celery
  • 1 tablespoon minced green onions
  • 1 tablespoon minced parsley
  • Salt, to taste
  • Franks Red Hot Sauce, to taste

Combine everything in the bowl and mix well.  Season with salt and Franks Red Hot Sauce.  Cover and refrigerate until ready to use.  Dressing with keep for 1 week in the refrigerator.  Always use cold.

Recipe courteous of Felicia Willett, 2016.

BLFGT SANDWICH

  • 4 cups baby mixed greens
  • 4 tablespoons Remoulade dressing or other creamy dressing
  • Salt
  • Freshly ground black pepper
  • 2 cups Pimento Cheese
  • 16 slices crispy bacon or any other smoked bacon
  • 8 fried green tomatoes
  • 16 slices brioche bread or any other type of bread

In a mixing bowl, toss the mixed greens with the dressing. Season with salt and pepper. To assemble: spoon 1/4 cup of Pimento Cheese over 8 slices of brioche. Lay the tomatoes over the pimento cheese. Crisscross 2 slices of bacon over the tomato. Top the bacon with 1/4 cup of the mixed greens. Top with the remaining toasted brioche. Secure each sandwich by placing a toothpick through the center of the sandwich. Slice diagonally and serve.

Makes: 8 sandwiches

 

FRIED GREEN TOMATOES

  • 2 large green tomatoes
  • Salt
  • Freshly ground black pepper
  • 1 cup all purpose flour
  • 2 eggs, beaten with 2 tbsp water
  • 1 cup finely dried bread crumbs
  • 2 cups canola oil

Slice each tomato into 1 inch slices.  Season both sides of the tomatoes with salt and pepper.  Let the tomatoes sit for 15 minutes.  Season the flour, egg wash, and bread crumbs separately with salt and pepper.  Dredge the tomatoes in the flour, coating completely.  Dip each tomato in the egg wash, letting the excess drip off.  Dredge the tomatoes in the bread crumbs, coating completely.  Heat the oil in a large frying pan; fry the tomatoes in batches until golden brown, about 2 minutes on each side.  Remove from the pan and drain on a paper-lined plate.  Season with salt.

 

PIMENTO CHEESE

  • 2 cups white cheddar cheese
  • ½ cup mayonnaise
  • ¼ cup pimentos
  • 2 tablespoons green onion
  • 1 tablespoon hot sauce
  • 1 teaspoon sugar
  • Pinch of salt

In a mixing bowl, combine all of the ingredients and mix well. Store in an airtight container. Keep refrigerated until ready to serve.

 

REMOULADE DRESSING

  • 2 cups homemade mayonnaise
  • 2 tablespoon ketchup
  • 2 tablespoons tomato paste
  • 1 tablespoon Creole Mustard or other whole grain mustard
  • 1 tablespoon yellow mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 tablespoon minced celery
  • 1 tablespoon minced green onions
  • 1 tablespoon minced parsley
  • Salt, to taste
  • Franks Red Hot Sauce, to taste

Combine everything in the bowl and mix well.  Season with salt and Franks Red Hot Sauce.  Cover and refrigerate until ready to use.  Dressing with keep for 1 week in the refrigerator.  Always use cold.

Recipe courteous of Felicia Willett, 2016.

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