In large skillet, fry bacon over medium heat until crisp. Remove to paper-towel-lined plate to soak up excess grease. Set aside. Retain grease in skillet.
For Pimento Cheese: Place all cheese ingredients in large bowl and stir well to combine.
For Fried Green Tomatoes: Pat tomato slices with paper towel to dry. Pour buttermilk into bowl.
In another bowl, positioned next to buttermilk, stir cornmeal, flour and seasonings. Place bowls close to skillet with bacon grease. Heat reserved bacon grease; it's hot enough when a pinch of cornmeal sizzles when scattered in skillet. One at a time, submerge tomato slices in buttermilk. Place each slice in bowl with cornmeal/flour mixture: turning to coat well on both sides and on edges. Drop into hot fat and fry until golden brown - about 2-3 minutes per side. Place on paper towels to soak up excess grease.
For the Sandwich: Slice baguette in half lengthwise; then in half horizontally.
Place crust-side-down in hot bacon fat that tomatoes were fried in; fry just until toasted. Flip bread and toast on sliced side, squishing bread with spatula to flatten. Remove bread from pan.
Spread each piece of bread with pimento cheese on the sliced side. Place fried green tomato slices to cover. Place 2 bacon slices on bottom bread slice. Top with remaining cheese-layered bread slices.
Serve with pickled okra, pickled green tomatoes and watermelon.
- 8 bacon slices
For Pimento Cheese:
- 1 cup (4 ounces) Wisconsin Sharp Cheddar cheese, grated
- 1 cup (4 ounces) Wisconsin Aged White Cheddar cheese, grated
- 4 ounces Wisconsin Cream Cheese, softened
- 2 ounces jarred pimento, diced
- 3/4 cup mayonnaise
- 1/2 teaspoon garlic powder
For Fried Green Tomatoes:
- 2 green tomatoes, thickly sliced
- 1 cup buttermilk
- 1 cup stone-ground yellow cornmeal
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
For the Sandwich:
- 1 baguette