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By Christie Vanover | Published July 31, 2013 | Last Updated December 28, 2022

A coworker introduced me to a new diet where you eat 500 calories two days a week and whatever you want the other 5 days. It goes against every diet lesson I’ve learned, but she’s been losing weight and she splurges most days.

I’ve been giving it a shot, and it’s not as hard as I thought it would be to eat 500 calories. Grilled chicken breasts and portabella mushrooms are great with the right amount of seasoning. And when you know that the next day you can really enjoy some sinful dishes, you just get excited about the next day and forget what’s happening on the 500-calorie day.

That’s what led me to the fry pan this weekend. I love pimento cheese. I make my homemade recipe about once a month. It’s great on white bread or tortillas, but for an even tastier sandwich, use fried green tomatoes.

Whole Foods had some gorgeous green heirloom tomatoes that were just screaming for a pimento cheese sandwich.

I season my flour, eggs and breadcrumbs with Tony Chachere’s Creole Seasoning for added heat, and I use panko breadcrumbs for a crunchy layer that contrasts the soft tomatoes and cheese.

This recipe yields 8 cute little sandwiches. They’re fun for a party or as an appetizer…or if it’s a day you can splurge, 3-4 of them make for a darn tasty lunch.

Creole Fried Green Tomato Pimento Cheese Sandwiches

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Servings 8 sandwiches

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Ingredients

4 green tomatoes
1 cup flour
3 tsp. Tony Chachere’s Creole Seasoning
2 eggs
2 tablespoons milk
1 cup panko breadcrumbs
½ cup oil
1 cup pimento cheese
kosher salt

Instructions

Cut each tomato into 4 slices, removing both ends. Sprinkle with kosher salt and set on a paper towel-lined sheet pan or plate.
In a shallow bowl, combine the flour and 1 teaspoon Tony Chachere’s Creole Seasoning.
In a second bowl, combine the eggs, milk and 1 teaspoon Tony Chachere’s Creole Seasoning.
In a third bowl, combine the breadcrumbs and 1 teaspoon Tony Chachere’s Creole Seasoning.
Dredge the tomato slices in the flour,
then the eggs,
then the breadcrumbs.
Heat oil in a shallow pan over medium-high heat. Fry about 5 slices at a time in the hot oil for 1 ½ minutes per side, until golden brown.
Remove from the oil and set on a paper towel-lined pan or plate to absorb excess oil. Season with kosher salt.
Make a sandwich using two slices and about two tablespoons of pimento cheese. Serve warm.