4 large green tomatoes, sliced into 1/4-inch thick rounds
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
2 cups neutral oil for frying
4 brioche buns, lightly toasted
1/2 cup pimento aioli (roasted red pepper mayo with garlic and lemon)
4 slices sharp cheddar cheese
8 leaves fresh basil
4 slices thick-cut bacon, cooked until crisp
Instructions
Pat green tomato slices completely dry with paper towels, removing all surface moisture. This prevents oil splattering and ensures crispy breading.
Combine flour, cornmeal, smoked paprika, garlic powder, cayenne, salt, and black pepper in a shallow bowl. Pour buttermilk into a separate shallow bowl.
Heat neutral oil in a heavy-bottomed skillet to 350°F, using a thermometer to monitor temperature. Work in batches to avoid crowding.
Dredge each tomato slice in buttermilk, allowing excess to drip off, then coat thoroughly in the flour-cornmeal mixture. Fry 3-4 minutes per side until golden brown and crispy, maintaining oil temperature between 345-355°F. Transfer to a wire rack positioned over paper towels.
Spread 2 tablespoons of pimento aioli on the bottom half of each toasted brioche bun.
Layer 2 fried green tomato slices on each bun, then top immediately with warm cheddar cheese to allow slight melting. Add 2 basil leaves and 1 slice of crispy bacon per sandwich.
Top with the upper brioche bun half and serve immediately while tomatoes maintain their crispy exterior.
Inspired by Chris Henry’s winning fried green tomato sandwich. This is a plausible recreation, not the chef’s original recipe.