This delicious Southern-inspired slider combines our Pretzilla Mini Bun with cornmeal crusted fried green tomatoes, homemade pimiento cheese spread, crispy thick-cut Applewood smoked bacon and fresh Bibb lettuce.
PIMIENTO CHEESE SPREAD:
Combine cheddar cheese, cream cheese, pimientos, mayonnaise, and pepper flakes in bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed 2 minutes or until smooth. Set aside in refrigerator.
Preheat oven to 350°F
Arrange bacon on parchment paper lined baking sheet and bake 12-16 minutes or until bacon is crisp.
Cut bacon slices into three equal pieces and keep warm.
FRIED GREEN TOMATOES:
Combine flour, salt and cayenne pepper in a shallow bowl and whisk to mix thoroughly.
Place beaten eggs in a shallow bowl and cornmeal in a separate shallow bowl.
Dredge tomatoes in flour, shake off any excess. Then dip in eggs, letting excess drip off before placing in cornmeal. Turn tomatoes to coat with cornmeal and set aside.
Pour ¼ inch oil into a large sauté pan and heat to 350°F over medium heat.
Fry tomato slices 2-3 minutes per side or until golden brown.
Remove to a paper towel lined plate.
Squeeze lime juice over fried tomatoes.
Cut Pretzilla Mini Buns in half horizontally and place cut side up on baking sheet. Place in oven 5-7 minutes or until toasted.
Spread 1 tablespoon cheese spread on cut sides of each bun.
Place 1 piece of lettuce on bottom bun. Top with fried tomato, add another piece of lettuce, and top with three pieces of bacon. Close sandwich and serve.
This pimento cheese is great on top of an omelet for breakfast, inside a grilled cheese for lunch, or spooned over steamed broccoli at dinner. Eat it all day!