Crispy Fried Green Tomato Sandwich

Dip the slices of green tomatoes into the beaten egg, allowing any excess to fall away. Coat both sides of the tomato slices with cornmeal by gently pressing them into the mixture, then shake off any excess. Arrange the coated green tomato slices on a plate in an unstacked manner.

Heat oil in a large skillet over medium heat until it reaches the desired temperature; add the coated green tomato slices. Cook for 2 to 3 minutes on each side, or until they are golden brown. Transfer the cooked green tomato slices to a plate lined with paper towels to drain any excess moisture. Wipe out the skillet with a paper towel and reheat it over medium heat.

Spread butter evenly onto one side of each bread slice. Place two bread slices, with their buttered sides facing down, into the skillet. Stack three fried green tomato slices, three red tomato slices, one slice of pepper Jack cheese, and one tablespoon of jalapeño slices onto each bread slice in the skillet. Top with the remaining bread slices, with their buttered sides facing up. Cook until the bottom is golden brown; flip the sandwiches over and cook for an additional 2 to 3 minutes, or until they are golden brown on the other side.