Fried Green Tomato Pimento Cheese Stack with Bacon & Alabama White Sauce

By Trace Barnett

Indulge in a Southern favorite with this Fried Green Tomato Pimento Cheese Stack, featuring golden fried green tomatoes, smoky bacon, creamy homemade pimento cheese, and a tangy drizzle of Alabama white barbecue sauce. This stacked appetizer or main dish is ideal for summer garden parties, brunch, cookouts, or your next backyard BBQ.

Recipe

Fried Green Tomato Pimento Cheese Stack with Bacon & Alabama White Sauce

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

INGREDIENTS

For the Fried Green Tomatoes:

4 large green tomatoes, sliced ¼-inch thick
1 tsp salt
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Vegetable oil for frying

For the Pimento Cheese:

1 ½ cups sharp cheddar, freshly grated
½ cup cream cheese, softened
¼ cup mayonnaise
½ cup jarred pimentos, drained and chopped
½ tsp garlic powder
Salt and pepper to taste

For the Alabama White Sauce:

½ cup mayonnaise
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 tsp prepared horseradish
1 tsp Dijon mustard
½ tsp garlic powder
¼ tsp black pepper
Salt to taste

For Assembly:

8 slices thick-cut bacon, cooked crisp
Fresh parsley or chives, chopped (optional garnish)

INSTRUCTIONS

Make the Pimento Cheese

In a medium bowl, mix together cheddar, cream cheese, mayonnaise, pimentos, garlic powder, and a pinch of salt and pepper. Stir until well blended. Chill until ready to use.

Mix the Alabama White Sauce

In a small bowl, whisk together all sauce ingredients. Taste and adjust seasoning. Refrigerate to thicken slightly.

Fry the Green Tomatoes

Sprinkle tomato slices with salt and let sit on paper towels for 10 minutes to draw out moisture.
Pour buttermilk into one bowl. In another, mix cornmeal, garlic powder, onion powder, flour, paprika, and pepper.
Dip each tomato slice into buttermilk, then dredge in the cornmeal mixture, pressing to coat.
Heat ½ inch of oil in a skillet over medium-high heat. Fry tomatoes in batches, about 2–3 minutes per side, until golden and crisp. Drain on paper towels.