Last week I shared a recipe for vegan fried green tomatoes. And then I spent some time poking around the internet in an effort to find fun and delicious things to do with my vegan fried green tomatoes. I found out that fried green tomatoes and pimento cheese are a thing. At least the internet says they are. I found a bunch of recipes for fried green tomatoes with pimento cheese. That sounded good and totally veganizable to me, so I decided to go for it, in sandwich form!
Spreadable cheeses are always great for veganizing, because all you have to do is blend up some cashews and season the mixture. My vegan pimento cheese is flavored with some garlic, nutritional yeast, hot sauce, and of course, pimentos!
These sandwiches are best if you fry the tomatoes immediately prior to serving. Otherwise the they might get a little soggy!
Slather your bread with pimento cheese, then stuff with fried green tomatoes, as well as a red ripe tomato for good measure. Feel free to pile in any other sandwich toppings you like. I kept it simple with a few crispy lettuce leaves, but sprouts, pickles and olives would all be delicious. Oh, and have plenty of napkins on hand. These suckers are messy!
Tips for Making Awesome Vegan Fried Green Tomato Sandwiches
The pimento cashew cheese will keep for 3-4 days in a sealed container in the refrigerator. Can you tell from the photos that this one can get sloppy? Use a good sturdy sandwich bread! You’re best off frying the tomatoes immediately prior to serving these. If that’s not an option, at least try prepping everything in advance and assembling right before serving. To reheat the tomatoes, place them under a broiler for a few minutes until they begin to crisp back up. Switch things up by leaving out the greens and grilling this sandwich up, grilled cheese style! Or add some tempeh bacon and make it as a vegan BLT. These are pretty indulgent. If you’re looking to lower the fat/calorie content, cut down on the amount of pimento cheese in your sandwich and just use one or two big fried green tomato slices instead of lots of smaller ones (bigger slices = less surface area to suck up oil during frying).
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