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Challenge: Slow Cooker to the Rescue

BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese

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BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese

BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese

Ingredients

  • BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese
  • 1 bottle BBQ Sauce
  • 2 green tomatoes, sliced
  • ½ cup AP flour
  • ½ cup corn meal
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 1 egg, whisked
  • ¼ cup milk
  • 2 cups canola oil
  • 1 cups sharp cheddar cheese, shredded
  • 2 tbsp pimentos
  • 4 strips bacon, cooked until crisp and crushed
  • 1 cup mayo
  • 2 tbsp sour cream
  • 4 hamburger buns, toasted (or toasted bread)
  • 2 tbsp butter, melted

Preparation

  1. Place the chicken breasts in a slow cooker; pour BBQ sauce over and cook on low for 3 to 4 hours on high or 6 to 8 hours on low, until done. Let cool a little and shred with a fork (or in your KitchenAid, which I find is easiest).
  2. Combine flour, corn meal, salt and pepper, and whisk the egg and milk together in a mixing bowl.
  3. Dip the tomato slices in flour mixture, dip in egg mixture and repeat; set aside on a plate.
  4. Heat canola oil in a large pan over medium high heat and fry tomato slices about 30 seconds on each side, until brown; drain on paper towels.
  5. To make pimento cheese, mix the cheese, pimentos, bacon, mayo and sour cream.
  6. Brush toasted bread with melted butter.
  7. Assemble by spooning chicken on bottom half of bread, add a fried tomato slice, top with pimento cheese and top half of bread.

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