Fried Green Tomato BLT with Pimento Cheese
For Pimento Cheese:
2 cups shredded extra-sharp white cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1 (4 ounce) jar diced pimento or roasted red bell pepper, drained
salt and black pepper to taste
For Green Tomatoes:
4 cups Oil for frying
1 cup ap flour
1 cup panko crumbs
Dried mixed herbs
Salt & pepper to taste
4oz smoked cured salmon
Vegan Substitutes can be used for the cheddar cheese, sour cream and mayonnaise in the Pimento Cheese; and no meat or a meat substitute for the Salmon..
Begin with pimento cheese. In a food processor combine cheddar, cream cheese, mayo, pimento, garlic powder, onion powder and smoked paprika. Blend until fully mixed then set aside.
Slice green tomatoes in to .25 inch slices. Use 3 separate blows. In one bowl place flour seasoned with 1 tbs dried herbs and about 1 tsp salt. Next bowl place 2 eggs and 1/4 cup water. Last bowl place panko and an additional 1 tbs dried herbs and 1 tsp salt. Batter each slice of tomato with flour first, egg next then panko last. Heat a medium skillet with 4 cups Oil on low-med heat. Fried all tomatoes until golden brown. In another skillet heat to med-high then cook smoked salmon slices until lightly browned.
Toast hoggie then spread pimento cheese on top and bottom bun. Then layer fried green tomatoes, salmon bacon and lettuce then enjoy.