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Fried Tomato BLT

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Prep Time: 25 minutes

Cook Time: 15 minutes

Serves: 8 Sliders

INGREDIENTS

PIMIENTO CHEESE SPREAD:
1 cup Shredded Sharp Cheddar Cheese
2 Tbsp. Cream Cheese, softened
¼ cup Diced Pimientos
1 ½ Tbsp. Mayonnaise
1 pinch Crushed Red Pepper Flakes
8 slices Thick Cut Applewood Smoked Bacon

FRIED GREEN TOMATOES:
¾ cup All-Purose Flour
1 tsp. Kosher Salt
½ tsp. Cayenne Pepper
2 each Eggs, beaten
¾ cup Yellow Cornmeal
2 cups Vegetable Oil
2 each Green Tomatoes, cut in ¼ inch slices
1 each Fresh Lime, cut in wedges

SLIDERS:
8 each Pretzilla Mini Bun
1 head Bibb Lettuce Leaves
1 cup Pimiento Cheese Spread

PREPARATION

  • PIMIENTO CHEESE SPREAD:
  • Combine cheddar cheese, cream cheese, pimientos, mayonnaise, and pepper flakes in bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed 2 minutes or until smooth. Set aside in refrigerator.
  • Preheat oven to 350°F
  • Arrange bacon on parchment paper lined baking sheet and bake 12-16 minutes or until bacon is crisp.
  • Cut bacon slices into three equal pieces and keep warm.
  • FRIED GREEN TOMATOES:
  • Combine flour, salt and cayenne pepper in a shallow bowl and whisk to mix thoroughly.
  • Place beaten eggs in a shallow bowl and cornmeal in a separate shallow bowl.
  • Dredge tomatoes in flour, shake off any excess. Then dip in eggs, letting excess drip off before placing in cornmeal. Turn tomatoes to coat with cornmeal and set aside.
  • Pour ¼ inch oil into a large sauté pan and heat to 350°F over medium heat.
  • Fry tomato slices 2-3 minutes per side or until golden brown.
  • Remove to a paper towel lined plate.
  • Squeeze lime juice over fried tomatoes.
  • SLIDERS:
  • Cut Pretzilla Mini Buns in half horizontally and place cut side up on baking sheet. Place in oven 5-7 minutes or until toasted.
  • Spread 1 tablespoon cheese spread on cut sides of each bun.
  • Place 1 piece of lettuce on bottom bun. Top with fried tomato, add another piece of lettuce, and top with three pieces of bacon. Close sandwich and serve.