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 Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 14.9g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 16.4g
  • Carbohydrate: 19.3g
  • Fiber: 2.2g
  • Cholesterol: 31mg
  • Iron: 1.7mg
  • Sodium: 743mg
  • Calcium: 139mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Open-Faced Pimiento Cheese BLTs Recipe at a Glance
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy