Crisp and tangy Fried Green Tomatoes, bacon, and lots of gooey cheese make this grilled cheese sandwich a southern treat.
Course Sandwich
Cuisine Southern
Servings 4
Author Christin Mahrlig
Ingredients
2green tomatoes,cut into 1/4-inch slices
1/2cupbacon grease,save from cooking bacon
2eggs,lightly beaten
1/4cupmilk
1/4teaspoonpaprika
1/4teaspoongarlic powder
1/2cupflour
2/3cupcornmeal
1/2teaspoonsalt
1/4teaspoonpepper
sugar
8sliceswhite bread,preferably Texas Toast
8slicesbacon,cooked
1cupshredded Cheddar cheese
1cupshredded Monterey Jack cheese
2teaspoonschopped chives,optional
butter
Instructions
Whisk eggs, milk, paprika, and garlic powder in a pie pan or bowl.
In another pie pan or on a plate, mix together flour, cornmeal, salt and pepper.
Dip tomatoes into egg mixture and then coat with flour mixture.
Heat bacon grease in a large cast iron skillet or regular skillet over medium heat. When hot, fry 4 to 5 tomatoes at a time. When golden brown on one side, flip and cook until golden brown on the other side. Drain on paper towels and sprinkle lightly with sugar and salt.
For each sandwich, layer 2 to 3 fried green tomatoes on a piece of bread, top with 2 slices bacon, and about 1/4 cup Cheddar cheese and 1/4 cup Monterey Jack cheese. Sprinkle with chives and top with another bread slice.
Heat a griddle or skillet over medium-high heat. Place a pat of butter on the surface of the pan. Use a spatula to spread it out as it melts. Place a sandwich on top and cook until golden brown. Lift sandwich off pan with a spatula, place another pat of butter down and flip sandwich over onto the melted butter. Cook until cheese is melted, turning heat down if it starts to brown too quickly.
Notes
If you don't have enough bacon grease, add vegetable oil. The cheese will melt much better and taste better if you grate your own rather than using preshredded.