FRIED GREEN TOMATO SANDWICH
My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.
Provided by JUMAHA
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
- Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.
Nutrition Facts : Calories 858.6 calories, Carbohydrate 90.4 g, Cholesterol 127.6 mg, Fat 47.9 g, Fiber 5.8 g, Protein 18.1 g, SaturatedFat 15.2 g, Sodium 739.3 mg, Sugar 6.6 g
GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
GRILLED CHEESE & FRIED GREEN TOMATO SANDWICH
Make and share this Grilled Cheese & Fried Green Tomato Sandwich recipe from Food.com.
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Slice tomato so that you have three nice slices. Dip in cornmeal.(add s&p, if using, to the cornmeal before dipping).
- Heat a non-stick skillet with just enough oil to fry tomatoes. Fry until brown on both sides. Remove and set aside.
- Wipe skillet clean and return to heat.
- Butter one side of each piece of bread.
- Place one slice, buttered side down in skillet and immediately top with cheese and fried tomato slices.
- Top with second piece of bread, buttered side up. Press down with spatula. Turn when underside is golden brown.
- Cook on second side until golden brown and cheese has melted.
- I like using Munster cheese and seven-grain bread.
Nutrition Facts : Calories 671.6, Fat 29.5, SaturatedFat 16.7, Cholesterol 66.8, Sodium 1007.4, Carbohydrate 83.2, Fiber 7, Sugar 7.5, Protein 21.5
GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO SANDWICH (GPC)
Categories Sandwich Cheese Tomato Fry Dinner Lunch Cheddar Mozzarella Bacon Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For pimiento cheese:
- Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.
- For fried green tomatoes and assembly:
- Place tomatoes on a large paper towel-lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl.
- Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1" and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined baking sheet to drain.
- Meanwhile, preheat broiler. Spread cut sides of each roll with pimiento cheese. Place rolls, pimiento cheese side up, on a baking sheet and broil until cheese is melted, about 2 minutes. Build sandwiches with rolls, cooked bacon, and fried green tomatoes.
- DO AHEAD: Pimiento cheese can be made 1 week ahead. Cover and chill.
More about "grilled cheese fried green tomato sandwich recipes"
GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO …
From bonappetit.com
4.4/5 (16)Estimated Reading Time 2 minsServings 4
- Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.
- Place tomatoes on a large paper towel–lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl.
- Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1 inch and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined baking sheet to drain.
FRIED GREEN TOMATOES GRILLED CHEESE SANDWICH
From foodiecrush.com
5/5 (1)Estimated Reading Time 5 mins
- Scoop the flour onto a plate or large bowl. Pour the buttermilk into a bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or large bowl.
- Dip a tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
- Pour enough vegetable oil into a large skillet or cast iron pan to fill it about 1/2 inch from the bottom. Heat to medium high until the oil is about 350 degrees F. I test my oil with a candy thermometer.
- Fry the tomatoes in batches, about 3-4 at a time, flipping once so both sides are lightly browned.
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