Grilled Pimiento Cheese And Fried Green Tomato Sandwich Gpc Recipes

GRILLED PIMENTO CHEESE SANDWICHES

Steps:

• For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
• For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
• Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
• Reserve any remaining pimento cheese in the refrigerator for up to 3 days.

GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO SANDWICH (GPC)

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.

GRILLED PIMENTO CHEESE SANDWICH

Steps:

• Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
• Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
• In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
• What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.

GRILLED CHEESE & FRIED GREEN TOMATO SANDWICH

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.

FRIED GREEN TOMATO SANDWICH

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.

GRILLED PIMIENTO CHEESE SANDWICH

Steps:

• On one side of each slice of bread, thinly spread margarine.
• Place one piece of bread in cold skillet, margarine side down.
• Spread pimiento cheese on bread in skillet.
• Place other slice of bread on top of cheese, margarine side up.
• Turn on stove, and brown on each side for about 4 or 5 minutes or until lightly browned.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.