Every April is National Grilled Cheese month and to celebrate I've put together a month full of grilled cheese recipes. Forty-nine percent of these recipes are from other blogs and were too good to pass up, the other fifty-one are Vegetarian & Cooking! originals. At this point, I dream about grilled cheese and have come up with some deliciously wicked recipes to share with you.
This recipe is based on one of my true loves -- fried green tomatoes. I'm not from down South, but these tangy and juicy treats are something that I love to make every summer before the tomatoes ripen in our garden.
Vegetarian & Cooking! original.
Fried Green Tomatoes
-1 green tomato
-2 eggs, lightly beaten
-Panko bread crumbs
-Oil, for frying
-Sliced cheddar cheese
-Mayo, for dipping
|To make the fried green tomatoes, assemble three bowls: one of flour, one of egg, and one of panko with some cayenne pepper.|
Coat a tomato slice in flour, dip into the egg and then coat in panko.
|Fry in a skillet of heated oil until golden brown.|
Drain the tomatoes on a paper towel covered plate.
Salt as soon as you remove the green tomatoes from the skillet.
|To assemble the sandwich, layer cheddar cheese, fried green tomatoes, vegan bacon and more cheddar.|
Coat the outside of the bread and cook in a skillet until golden brown.
|Slice to serve.|
|Serve with mayo.|
|Or you could serve with a remoulade sauce or spicy ranch dressing.|
This grilled cheese was divine. The vegan bacon was crispy and smoky, the green tomatoes were tart, the cheddar cheese was mild and tied everything together. I always eat my BLT's with mayo so that was my dipping sauce of choice, but you could use whatever sauce you prefer.