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1
For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor.
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2
Puree until smooth.
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3
Drain the second jar.
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4
Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth.
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5
Add the mayonnaise and jalapenos and mix until fully combined.
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6
For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices.
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7
Season with 1 teaspoon salt and freshly ground pepper.
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8
In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper.
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9
In a second shallow bowl, whisk together the eggs and buttermilk.
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10
In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt.
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11
Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess.
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12
Then coat with the egg mixture, followed by the panko mixture.
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13
Transfer to a parchment-lined baking sheet.
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14
Repeat with the remaining tomatoes.
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15
Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in.
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16
Carefully place some of the tomatoes into the heated oil in a single layer.
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17
Fry until golden, 2 to 4 minutes per side.
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18
Drain on a paper towel-lined baking sheet.
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19
Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn.
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20
For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes.
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21
Gently spread one side of each slice of bread with the jalapeno pimiento cheese.
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22
Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices.
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23
Top with the remaining slices, and cut each sandwich in half.
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24
Serve immediately.
