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Open-Faced Pimiento Cheese BLTs

Open-Faced Pimiento Cheese BLTs
Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Hands-on time 12 mins
Total time 12 mins
Yield

Serves 4 (serving size: 1 sandwich)

Pimiento cheese is a Southern tradition. We add a little Parmesan to the standard cheddar-mayo mixture for extra savory depth.

Ingredients

  • 2 tablespoons bottled diced pimientos, drained
  • 1 tablespoon grated peeled shallots
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup)
  • 1.25 ounces grated fresh Parmesan cheese (about 1/3 cup)
  • 4 (1-ounce) slices sourdough bread, toasted
  • 12 tomato slices
  • 1/4 teaspoon kosher salt
  • 4 center-cut bacon slices, cooked and halved
  • 1 cup baby arugula leaves

Nutrition Information

  • calories 266
  • fat 14.9 g
  • satfat 5.5 g
  • monofat 6.1 g
  • polyfat 2.2 g
  • protein 16.4 g
  • carbohydrate 19.3 g
  • fiber 2.2 g
  • cholesterol 31 mg
  • iron 1.7 mg
  • sodium 743 mg
  • calcium 139 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.