Fried Green Tomato peppered bacon, chipotle pimento cheese

Sandwich

• 1 Loaf-Fresh Sandwich Bread-from bakery or store bought, 4 thick slices
• 12 Slices-Thick Sliced Bacon-peppered, cooked, drained
• 1 Head-Romaine Lettuce-thin sliced

Tomatoes

• 1/4-1/2 Cup-Canola, Corn or Peanut Oil
• 2 Large-Green Tomatoes-or 4-6 small
• To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
• 1 1/2 Cups-All Purpose Flour
• 2 Each-Eggs
• 1/2 Cup-Buttermilk
• 1 1/2 Cups-Fine Corn Meal-or masa harina flour (corn flour)

Pimento Cheese

• 1 Cup-Sharp Cheddar Cheese-grated
• 1 Cup-Pepper Jack Cheese-grated
• 3/4 Cup-Mayonnaise
• 1 Teaspoon-Chipotle Puree-canned Chipotle in Adobo Sauce, blend until smooth
• Reserved-Green Onion-reserved bottoms, chopped very fine
• 3 Tablespoons-Pimentos-chopped

Directions

1. For pimento cheese, mix until all ingredients are completely incorporated.
2. Place in refrigerator until ready to assemble sandwich, and up to 5 days.
3. Preheat oil in a deep skillet to medium high heat.
4. Preheat grill for direct heat grilling or oven to low broil.
5. Slice tomatoes about 1/2 inch thick, season both sides with Spice Mix and let stand for 5 minutes.
6. Dredge tomato slices in flour, shake off excess, dip into milk/egg mixture and dredge in corn meal.
7. Fry on both sides until crisp and golden, about 3 to 5 minute and drain on paper towel lined plate.
8. Lightly oil and grill/broil bread on both sides to toast.
9. Equally distribute pimento cheese on each piece of bread.
10. Top four slices with lettuce, bacon, fried green tomatoes and serve.