Southern Delicacies and the Ultimate Stacked Sandwich

In my travels around the country, I’ve had the opportunity to experience many regional traditions, including those rooted in the American South.

I spent more than four years living in Atlanta, Georgia, and those years had a profound impact on me. They were my formative years as a chef. Those were the years when I landed my first head chef job, worked in some of the South’s best kitchens, and was introduced to many Southern traditions and delicacies.

Southerners take their food very seriously. It’s part of their culture. Today, I will share some of my favorite bites that I learned along the way. I will show my interpretation of pimento cheese, pickle some green tomatoes before transforming them into crispy fried green tomatoes, and then bring everything together for the ultimate stacked Southern sandwich.

Pimento Cheese

I have tried countless versions of pimento cheese. Traditionally, it’s a spread made from shredded cheese, mayonnaise, often cream cheese, and pimento peppers. I prefer to make mine without cream cheese. Using only Duke’s mayonnaise and a blend of sharp cheddar cheeses creates a texture that I enjoy. Duke’s is a requirement in the South. Since I can rarely find fresh pimentos, I substitute roasted red bell peppers and fresno chilis, which deliver excellent flavor and the perfect amount of heat.

Yield: 3 cups

Active Time: 20 minutes

Inactive Time: 45 minutes

Total Time: 1 hour, 5 minutes

1 red bell pepper

6 fresno chili peppers

1/2 cup mayonnaise (preferably Duke’s)

1 tablespoon Dijon mustard

1 teaspoon vinegar-based hot sauce (I like Crystal)

1 teaspoon smoked paprika

1/4 cup bread & butter pickles, finely chopped

1/4 cup bread & butter pickle brine

8 ounces sharp white cheddar, grated

8 ounces sharp yellow cheddar, grated

Salt and pepper

1. Roast the peppers over an open flame, or broil on a sheet tray, blistering all sides. Place the peppers in a plastic covered bowl, plastic bag, or paper bag to steam. When the peppers are cool enough to handle, remove all of the charred skin and seeds from the flesh. 

2.  Once clean, finely dice the peppers and set aside.

3. In the bowl of a stand mixer, fitted with the paddle attachment, mix together the mayonnaise, mustard, hot sauce, paprika, pickle brine, and shredded cheese. (You can also mix by hand.) 

4. Fold in the diced peppers and pickles. Adjust the seasoning with salt, pepper, and hot sauce. 

5.  Cover and refrigerate for at least 30 minutes before serving. The pimento cheese will keep for a week in the refrigerator. 

Pickled Green Tomatoes

I used to have a bit of an obsession with pickle making. Not only did the jars line the walls of my restaurant, but they also covered the cabinets of my home. I still enjoy pickling the season's peak produce, and green tomatoes make incredible pickles.

Yield: 1 quart

Active Time: 20 minutes

Inactive Time: 2 days

Total Time: 2 days, 20 minutes

1 1/2 pounds green tomatoes (3 tomatoes), sliced 1/4-inch thick

For the brine:

1 cup apple cider vinegar

1/2 cup water

1 1/2 teaspoons salt

1 1/2 teaspoons sugar

In the jar:

1 clove garlic

1 bay leaf

5 black peppercorns

1/2 teaspoon celery seed

1/2 teaspoon dill seed

1/2 teaspoon mustard seed

1. Pack the sliced green tomatoes, along with the aromatics, into a quart sized jar.
2. Heat the brine ingredients to melt the salt and sugar.
3. Pour the brine into the jar, making sure that the green tomatoes are submerged.
4. For best results, let the brine penetrate the tomatoes for at least two days.
5. The refrigerator pickles will last for several months before losing some texture. Alternatively, you can process the jars in a water bath for shelf stable pickles. 

Fried Green Tomatoes

Fried green tomatoes are a classic Southern staple. They are crispy, juicy, and irresistible. There is even a film named after the treat. You can certainly slice some green tomatoes, season with some salt and pepper, and fry them up from there. I prefer frying my pickled green tomatoes. While the underripe green tomatoes have acidity on their own, I find that the pickle adds nuance to the finished product.

Yield: 6-10 slices

Total Time: 10 minutes

6-10 slices pickled green tomatoes, patted dry

1 cup all purpose flour

1 tablespoon garlic powder

4 cracks of black pepper

1 egg

1 tablespoon milk

1 cup yellow cornmeal

Pinch of kosher salt

Flaky finishing sea salt

Neutral oil for frying

1.  Prepare three shallow dishes. In the first, whisk together the flour, garlic powder, and black pepper. In the second, whisk the egg and milk. In the third, whisk the cornmeal and kosher salt together.

2. Dredge the green tomato slices in the flour mixture, then the egg mix, and finally press the cornmeal into the tomato to complete the breading. Lay the breaded slices on a sheet tray. Allow to rest on the tray for about 10 minutes, for the breading to adhere. 

3. In a cast iron pan, heat about 1/4 inch of oil to 350 degrees. Fry the tomatoes on the first side until golden and crispy, about 3 to 4 minutes. Flip and repeat on the second side. 

4. Place the fried tomatoes on a cooling rack and sprinkle with flakey sea salt. Serve immediately or keep warm in a 200 degree oven. 

The Ultimate Stacked Southern Sandwich

During my time in Atlanta, I started a business called Sandwiches+Supper. The concept was a sandwich shop by day and supper club by night. I was constantly searching for clever and creative sandwich combinations.

With my pimento cheese and fried green tomatoes, I have found one of my favorites. The only way to improve this Southern sandwich would be to add some fried bologna. Another nod to the traditions of the South.

I went to my trusty butcher, Paulina Meat Market, and picked up a pound of their finest house bologna. I fried it up in a pan like a true Southerner. I then toasted some soft yet sturdy burger buns in the residual bologna fat, and was ready to assemble the ultimate stacked Southern sandwich. 

I piled the toasty buns with fried bologna and spread on the creamy, spicy pimento cheese. I finished by layering on a couple of the crisp, tangy fried green tomatoes. 

Goodness gracious y’all! Heavens to Betsy! This sandwich is a special decadent treat. Share this with your friends and family, and give them a taste of true Southern hospitality.

While you’re at it, mosey on down to The Chopping Block to discover even more delicacies. You can see what the local farmers have to offer, and then see the seasonal selections become an incredible meal at the Farmers Market Tour and Cooking Demo on August 20. Or learn how to preserve the season’s bounty in the hands-on Summer Canning and Pickling class on August 22 (there's just 2 spots left!) or Friday, September 11.