Wright® Brand Smoked Bacon (8 oz)
and render it in a medium saucepan until crispy. Remove bacon and set aside. Pour out most of the bacon fat, but leave enough to coat the pan. Give a small dice to the
Garlic (2 cloves)
Yellow Onion (1)
Sweat the garlic and onions with
Salt and Pepper (to taste)
in the remaining fat until cooked through.
Maple Syrup (2 Tbsp)
Apple Cider Vinegar (1 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
to deglaze the pan. Don't put your face near the pan!
Brown Sugar (1/2 cup)
and the bacon back to the pan. Simmer for 30 minutes and skim any fat that comes to the top while cooking. Remove from heat and allow to cool. Set aside.
Green Tomato (1)
into 6 slices.
Set up 3 bowls for the breading station. Add the
All-Purpose Flour (1/3 cup)
and salt and pepper to the first bowl. Add the
Hot Sauce (1 tsp)
Buttermilk (1/4 cup)
and salt and pepper to the second bowl. Whisk together.
Panko Breadcrumbs (1 1/2 cups)
with salt and pepper (to taste) to the third bowl. Heat 1/4 inch of
Vegetable Oil (to taste)
in a shallow frying pan to medium-high.
Dredge the tomato slices in the flour (on both sides). Then in the egg mix, and then the panko so they're coated well. Place them on a wax paper lined sheet tray.
Gently place the tomatoes in your hot oil. You may need to do in batches depending on the size of your pan. Don't over crowd the pan. Cook tomatoes until golden brown on each side, about 3-4 minutes on each side.
Season the fried green tomatoes when they come out of the oil with some salt and pepper.
Spread about 2 tablespoons of
Pimento Cheese (3/4 cup)
on one slice of
Potato Bread (12 slices)
. Top with a fried green tomatoes. Top that with a tablespoon of bacon jam and finish with another slice of potato bread.