I’ve had a hankering to post a fried green tomato recipe, for, oh, say, the past 2 1/2 years. And lucky Mrs. GreenJeans, the day has finally come.


You can thank my underabundance of ripe, red tomatoes that instead produced a lovely harvest of green tomatoes for this recipe.

I’d have to say after eating this grilled cheese sandwich, it was nearly worth forgoing another burrata caprese salad in place of the plethora of my under-ripened fruit. The sweetness of these tomatoes paired perfectly with the spiciness of the monterey jack cheese oozing out from it’s edges.

Green tomatoes are still stunners, afterall.


I added to my surplus of greenies by pillaging my neighbor friend Sherrie’s garden for even more greenie variety. She’s good that way, and is always happy to share.

I took some hot off the griddle sandwiches down to her to say thanks and got a lot of, “Oh wow, that’s good,”‘s out of my taste testers. There was one suggestion to make this sandwich better, the same I had originally thought to include. Bacon. But what isn’t better with bacon? But because I wanted to keep this sandwich in the running for #meatlessmonday, I skipped it. Plus, I figured there was already enough fried stuff going on.

October_Eat Seasonal_Instagram

This recipe is another in the monthly #eatseasonal round-up of recipes my friend Becky of the Vintage Mixer has inspired thanks to her Seasonal Produce Guide. Get the list of October’s bounty here.

I know…The harvest moon has everyone consumed with apples, pumpkins and squash but I’m giving a final spotlight to my lingering tomato plants before I give them the heave-ho and pull their gangly clusters from the ground before the first frost hits.


Fried green tomatoes don’t take much effort, just a little coordination. I like a really good crunch and crust to my tomatoes so a mix of cornmeal and bread crumbs does just the trick. A pinch of cayenne gives just the right bite.

A dip in the flour, then the buttermilk and then the cornmeal / bread crumbs is repetitive and oddly therapeutic. Just be sure to use just one hand to do the dip and dredge or you’ll have two gummed up hands instead of just one.


I like to use a cast-iron skillet for frying. My candy thermometer does double duty to make sure the oil hits 350 degrees for the perfect temp to create a golden crust. Too low of a temp will result in a soggy crust, and too high and you’ll scorch the suckers.

I used english muffin bread for this grilled cheese because it was a little sturdier to stand up to the heft of the tomatoes, but still tender and deliciously crusted with dripping monterey jack cheese.



Fried Green Tomatoes Grilled Cheese Sandwich
Serves: makes 2 sandwiches
  • ½ cup all purpose flour
  • 1 cup buttermilk
  • ½ cup cornmeal
  • ½ cup bread crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne
  • 2-3 green tomatoes, sliced into ⅜ inch slices, discard the bottoms and tops
  • 2-3 cups vegetable oil
  • 4 slices english muffin bread, or other white bread
  • 3-4 tablespoons butter, at room temperature
  • 8 ounces pepper jack cheese
  1. Scoop the flour onto a plate or large bowl. Pour the buttermilk into a bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or large bowl.
  2. Dip a tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
  3. Pour enough vegetable oil into a large skillet or cast iron pan to fill it about ½ inch from the bottom. Heat to medium high until the oil is about 350 degrees F. I test my oil with a candy thermometer.
  4. Fry the tomatoes in batches, about 3-4 at a time, flipping once so both sides are lightly browned.
  5. Drain the tomatoes on another wire rack that's been set over paper towels. Repeat for the rest of the tomatoes.
  6. Spread ½ tablespoon of butter on one side of each slice of the bread, then stack buttered sides together.
  7. Cut the monterey jack into thin slices and layer on the bottom slice of the sandwich, then layer 2-3 tomato slices (cut the tomatoes if needed to fit the bread—then layer more cheese slices on top. Place the bread buttered side down in a fry pan over medium heat. Cover with a lid and let cook for 3-4 minutes or until golden.
  8. Reduce the heat to medium-low and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
  9. Cut in half and enjoy hot.

#EatSeasonal October

As we have for the past few months, Becky has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below. Follow the #eatseasonal hashtag on Instagram, Twitter and Facebook to discover more seasonal eats.  


Fall Frisee Salad from Café Johnsonia


Carrot and Date Bran Muffins from The Vintage Mixer

Easy Microwave Apple Cinnamon Oatmeal Recipe _ Project Domestication

Microwave Apple Cinnamon Oatmeal from Project Domestication


Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from Completely Delicious

Pumpkin Butter Smoothie | www.kitchenconfidante.com

Pumpkin Butter Smoothie from Kitchen Confidante


Warm Spinach Salad with Mushroom-Bacon Vinaigrette from Mountain Mama Cooks


Mini Chicken Pot Pies from My Name Is Yeh

lentil pot portrait-1

Beet Braised Lentils with Thyme and Apples from Simple Bites


Apple Bread with Brown Butter Glaze from Two Peas and Their Pod


Butternut Squash Mac & Cheese Sliders with Gorgonzola & Arugula from Climbing Grier Mountain

What’s on your menu that’s fresh and in season now? Add to the #eatseasonal foodie inspiration in the comments below.

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