Cook the bacon in a skillet over medium heat to desired doneness. Dust with cayenne pepper and black pepper while cooking. Set aside on paper towels until needed.
Slice the green tomatoes 1/8 to 1/4-inch thick. Dip the tomatoes into the buttermilk, and then coat with the breading. Ensure all areas of the tomatoes are covered completely.
In a saute pan or deep-fryer, heat the oil to 350 degrees F. Saute or deep-fry the tomatoes until golden brown. Set aside on paper towels until needed.
Take the melted butter and spread evenly on both sides of the Texas toast. Brown each side of both pieces on a flat top grill or in a clean saute pan. Brown to desired doneness.
Apply the EATS! Heat 5-Pepper Sauce to the toast in a "Z" fashion. Place the lettuce on top of one toast slice, followed by the fried green tomatoes. Place the bacon on the other slice of toast.
With your thumbs on the green tomatoes, flip and place on top of the other piece of toast that has bacon on it. With a sharp knife, cut the sandwich on a diagonal.
With a sharp knife, cut your jalapeno lengthwise into 2 equal halves. You can use whole jalapenos if desired. Using toothpicks, push through one half jalapeno and place on top of one of the cut sandwich halves. Repeat for the other jalapeno and sandwich half. Serve with your choice of side.
EATS! Heat 5-Pepper Sauce:
Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw chile pepper of each kind, and stir well.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chris Rose and Nick Hernandez, EATS! American Grill