Open-Faced Pimiento Cheese BLTs

Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Pimiento cheese is a Southern tradition. We add a little Parmesan to the standard cheddar-mayo mixture for extra savory depth.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 12 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mary Drennen,

July 2012