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We love the way this recipe revamps a standard BLT.
- 3/4 cup shredded mozzarella
- 3/4 cup shredded sharp cheddar
- 2 ounces cream cheese, room temperature
- 2 tablespoons chopped roasted red pepper
- 1/2 teaspoon hot pepper sauce t
- 1/4 teaspoon garlic powder
Fried Green Tomatoes and Assembly
- 2 large green tomatoes, sliced 1/3-inch thick
- Kosher salt, freshly ground pepper
- 1 teaspoon hot pepper sauce
- 1 1/2 teaspoons garlic powder
- 2 cups panko (Japanese breadcrumbs)
- Vegetable oil (for frying; about 3 cups)
- 8 slices bacon, cooked until crisp
Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.
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 inch 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.
Nutritional Content4 servings, 1 serving contains: Calories (kcal) 1070 Fat (g) 64 Saturated Fat (g) 16 Cholesterol (mg) 160 Carbohydrates (g) 89 Dietary Fiber (g) 6 Total Sugars (g) 12 Protein (g) 37 Sodium (mg) 1770Reviews Section
Culinary Dictionary -P-
Angel Hair: In Italian, capelli d’angelo,this fine spaghetti is called capelli d’angelo. Goes best with light, delicate sauces. Cooks in six minutes.
Campanelle: This fancy-looking pasta with a cone shape and wavy edges traps and holds chunky sauces with meat and vegetables. Cooks in 13 minutes.
Castellane: The ridges and conch-shell shape of this pasta help trap hearty sauces. Cooks in 13 minutes.
Elbows: Short, curved tubes of pasta are available in different sizes. Most often associated with macaroni and cheese, elbows also can be used with other creamy sauces or with meat sauce. Cooks in seven minutes.
Farfalle: Also called bow-ties or butterflies. They come in small, medium and large. Their large, flat surface makes them best for tomato, ,meat and vegetable sauces. Cooks in 11 minutes.
Fettuccine: Translates to “”little ribbons.”” This pasta is usually 1/4 inch thick and available straight or in coils. Its thickness makes it perfect for heavier sauces, such as alfredo. Cooks in 12 minutes.
Fiori: In Italian, fiori means flower. This pasta has rounded petals that provide extra surface area for chunky tomato-based sauces. Has lots of kid appeal. Cooks in seven minutes. “”
Penne: Quill-shaped pasta tubes with smooth sides. Those with ridges are called penne rigati. These are also called mostaciolli. Large quill-shaped tubes are called manicotti.
Rigatoni: Ridged tubes about 2 inches long and 1/2 inch wide. This hearty pasta should be served with hearty, chunky sauces. Cooks in 13 minutes.
Anaheim: (ANN-uh-hime) Fresh, six inches long, can be green or red mildly hot and fleshy, good for stuffing and grilling.
Ancho: (AHN-choh) Wrinkled skin, squat, dark red-brown lots of pulp sweet and medium hot, lots of flavor used for making mole.
Arbol: (ARE-bowl) Skinny, small, hot red or green when fresh reddish brown dried adds heat and flavor to tomato and tomatillo salsas.
Banana: Fresh, can be mild or slightly hot roast on the grill to eat or use to season tacos.
Cascabel: (KAS-kuh-behl) Dry, smooth skin, brick red, one and one-half inches wide fairly hot woodsy, tobacco flavor great in sauces.
Cayenne: (KI-yehn) Red fresh or dry long, extremely hot associated with Cajun food.
Chipotle: (chih-POHT-lay) Smoked jalapeno dried, dull brown skin up to three inches long also sold canned in adobo sauce widely popular in United States to season simultaneously with heat and smoke. “”
Guajillo: In Italian, fiori means flower. This pasta has rounded petals that provide extra surface area for chunky tomato-based sauces. Has lots of kid appeal. Cooks in seven minutes.
Serrano:: (seh-RRAH-noh) Fresh, two or three inches long in red or green hot used to season green sauce and fresh foods such as salsa and guacamole.
Habanero: (ah-bah-NEH-roh) When fresh, orange to red extremely hot and beloved for underlying fruitiness.
Jalapeno: (hah-lah-PEH-nyoh) Fresh, favorite supermarket pepper in green and red medium-hot thick flesh roast and use as seasoning chop for fresh and cooked foods.
Mata: (MAH-tah) Small when fresh, extremely hot use in fresh sauces or stir-fry into oil before adding vegetables add to shaker jar with vinegar to make hot sauce.