Lunch: Grant's Stack

Ingredients

2 red peppers or pimentos, washed
1 pound shredded sharp Cheddar
1 cup mayonnaise
Dash hot sauce, such as Crystal
Kosher salt and freshly ground black pepper

Instructions

For the pimento cheese: To roast the peppers, you can either char them on high heat on a gas range stove by placing them directly onto the grates, or roast them in the oven(which is what I like to do). Preheat the oven to 450 degrees F. Arrange the peppers on a baking sheet and roast, turning once halfway through, about 30 minutes. Place the peppers in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off. Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper, squeeze gently to remove the seeds and dice.
Mix together the peppers with the Cheddar, mayonnaise, hot sauce and some salt and black pepper in a medium mixing bowl. Pour into a skillet over low heat and heat until warm and melted.
For the fried green tomatoes: Heat vegetable oil to 375 degrees F in a skillet. Put the breadcrumbs, flour and eggs into 3 separate bowls. Dredge each tomato slice first in the flour, next in the eggs and finally in the breadcrumbs. Fry the tomatoes in the oil until golden brown, making sure not to overcrowd your tomatoes. Sprinkle with salt and black pepper and drain on a wire rack or paper towels.
Pour the melted pimento cheese over the toasted Texas toast and top with the fried green tomatoes. Lay the bacon on top followed by the other piece of toast. EAT UP!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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