For each sandwich:
2 to 3 teaspoons butter, softened
2 slices Old Mill Bakery Sourdough Bread
2 to 3 tablespoons Pottery House Cafe Pimiento Cheese
2 slices hot fried green tomatoes
2 slices Grainger County red tomatoes
1-2 slices cooked bacon
Heat a grill pan over medium heat. Spread the butter on one side of each slice of bread; place the slices, buttered-sides down, in the pan. Spread the pimiento cheese on top side of 1 of the slices. Cook until the bottoms are well marked and the pimiento cheese is softened.
Place the bread slice with the pimiento cheese on a plate; arrange the fried green tomatoes, red tomatoes, bacon, and lettuce leaf on the pimiento cheese. Top with the remaining bread slice.
Pottery House Cafe & Grille at The Old Mill