BPT (BACON, PIMIENTO AND TOMATO SANDWICH)
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor. Puree until smooth. Drain the second jar. Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth. Add the mayonnaise and jalapenos and mix until fully combined.
- For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices. Season with 1 teaspoon salt and freshly ground pepper.
- In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper. In a second shallow bowl, whisk together the eggs and buttermilk. In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt.
- Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess. Then coat with the egg mixture, followed by the panko mixture. Transfer to a parchment-lined baking sheet. Repeat with the remaining tomatoes.
- Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in. Carefully place some of the tomatoes into the heated oil in a single layer. Fry until golden, 2 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn.
- For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes. Gently spread one side of each slice of bread with the jalapeno pimiento cheese. Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices. Top with the remaining slices, and cut each sandwich in half. Serve immediately.
FRIED GREEN TOMATO AND BACON SANDWICH
People beg me to make these sandwiches. It's a great way to use extra tomatoes from your garden. Some grocery stores carry green tomatoes year round. This is my very favorite sandwich ever. The fresh mozzarella cheese can be substituted with regular mozzarella but it won't be a yummy! You can also use Tempeh Bacon for a vegetarian version (not vegan).
Provided by sassafrasnanc
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix cornmeal, salt and pepper.
- Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
- Fry green tomatoes until lightly browned and slightly soft.
- Coat bread slices with chipotle mayonnaise.
- Stack with bacon, cheese, fried green tomatoes and red tomato.
- Melt butter in frying pan.
- Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
- Eat hot or cold.
Nutrition Facts : Calories 1224.1, Fat 84.2, SaturatedFat 20, Cholesterol 59.4, Sodium 1705.6, Carbohydrate 92.2, Fiber 5.7, Sugar 7.1, Protein 27.9
GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts :
GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES
Categories Sandwich Cheese Pork Tomato Kid-Friendly Lunch Cheddar Bacon Spring Grill/Barbecue Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
- Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve
GRILLED BACON-TOMATO SANDWICHES
My family loves these sandwiches and they are very easy to prepare. Fresh basil, tangy Italian dressing and melted cheese meld perfectly together in this simple sandwich. -Betty Snoddy, Franklin, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 471 calories, Fat 26g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1251mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED PIMENTO CHEESE AND BACON SANDWICHES
This is a great variation of the classic grilled cheese sandwich. It also goes well with tomato soup.
Provided by Chuck in Killbuck
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the cheese, mayonnaise, and pimentos.
- Divide the mix and spread onto two of the bread slices.
- Top with the bacon and add the other bread slices.
- Melt the butter in a large skillet.
- Add the sandwiches and lightly brown on both sides.
- Serve warm.
Nutrition Facts : Calories 521, Fat 38.1, SaturatedFat 20.2, Cholesterol 91.3, Sodium 823.3, Carbohydrate 27.2, Fiber 1.7, Sugar 3, Protein 17.5
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