Fried Green Tomato and Pimento Cheese Double Stacker


Ok, so as much as pimento cheese is a Southern staple, it has never, ever been my favorite.

Don’t get me wrong, I like the taste, but it’s just not something I would actually choose to go on a sandwich.

Now, things have changed. That’s because a fried green tomato edged its way into my sandwich world and apparently changed that shit up. I know, it’s not the first time, but this one is special.


Let me explain.

I’ve never loved pimento cheese because I feel as if it’s lacking something. Just like I think egg salad is lacking something. Maybe it’s just not substantial enough in my mind? I have no idea. It kinda makes no sense because I’m a die hard fan of sharp cheese. The sharper, the better – I’m all about Cabot Farmhouse Reserve these days. So, I had this craving for a fried green tomato a while back and I somehow ended up putting these two together.


It ROCKS, and it is so very substantial.

Oh, and I put jalapeños in my pimento cheese. Big shocker, right?

You can leave those out if you’re not into the pepper thing, but it just rounds the whole thing out for me.

I know, I know, I should be posting Thanksgiving recipes. I’ve got a few things ready to go in the next couple of days to share with y’all for holiday cooking, but this one has been on my mind.

Here’s your printable-

Fried Green Tomato and Pimento Cheese Double Stacker

Yield: 2 Sandwiches

Fried Green Tomato and Pimento Cheese Double Stacker


  • 1 cup mayo
  • 1 cup very sharp cheddar cheese, shredded
  • 1/2 block cream cheese, at room temperature
  • 1 jalapeno pepper, washed, deseeded and deribbed
  • 1 tbsp jarred pimentos
  • 1 green tomato, washed and slice into 1/2" discs
  • 2 eggs, whisked
  • 1 cup bread crumbs
  • 1/2 cup all purpose flour
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 cup canola oil
  • 6 slices fresh white bread, toasted and buttered
  • Green leaf lettuce


  • Combine mayo, cheese, cream cheese, jalapeno, and pimentos in a small mixing bowl. Refrigerate. Combine bread crumbs, flour, salt and pepper and preheat a small cast iron skillet over medium high heat (or a small skillet).
  • Dip each tomato disc into eggs, bread crumb mixture, egg again, then dip back in bread crumb mixture again and fully coat and add to pan.
  • Fry for 1 minute on each side until browned evenly, and drain on paper towels.
  • To one slice of toast add a layer of pimento cheese, followed by a couple of tablespoons of pimento cheese, a green tomato, some lettuce and another piece of white bread.
  • Repeat one more time to make a double stacked sandwich.
  • Eat.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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