Ingredients:
· 8 slices rustic bread, lightly toasted
· 2 green tomatoes, fried
· 12-16 slices bacon, cooked until crisp and set aside to drain on a paper towel
· 1 batch pimento cheese
· 4 big leaves of romaine (or other crunchy) lettuce
Directions:
Spread a thick layer of pimento cheese on one slice of bread for each sandwich. Layer the bacon, two tomato slices each and the lettuce on top of the pimento cheese. Top with the second slice of bread. Best served when the tomatoes are warm and fresh from the frying pan.
