Slice the green tomato into 1-inch thick slices and season with salt, pepper, garlic powder, and onion powder.

Prepare the breading station: place flour on one plate, panko bread crumbs on another plate, and egg wash in a bowl.

Season the flour and panko bread crumbs with the same seasonings used for the tomatoes.

Prepare the egg wash by whisking one egg with a splash of water or buttermilk and season well.

Dip each tomato slice in the egg wash, then flour, then egg wash again, and finally coat with panko bread crumbs, shaking off excess breading after each step.

Fry the breaded tomato slices in a pan with shallow cooking oil (enough to cover the bottom of the pan) until golden brown.

Drain the fried tomato slices on a paper bag or paper towels.

Crisp up the bacon in the oven or microwave (about 4 slices per sandwich).

Drain the cooked bacon on paper bags or towels.

Slice open the ciabatta roll and lightly butter the outside, then sprinkle with garlic powder.

Spread pimento cheese on the interior of the ciabatta roll.

Assemble the sandwich: place fried green tomato slices and bacon on top of the pimento cheese.

Grill the sandwich in a pan until browned on both sides and the cheese is melted.

Remove the grilled sandwich from the pan and serve immediately.