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)

Total: 12 Minutes

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Open-Faced Pimiento Cheese BLTs

Recipe from

Hands On: 12 Minutes
Total: 12 Minutes

Amount per serving

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.

Mary Drennen, Cooking Light
JULY 2012

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IzzyBizzy

We liked the flavor of these; did not salt the tomatoes, it wasn't necessary with the bacon and cheese. I use less shallot because it was overpowering with the full tablespoon. Will definitely make again.

Worthy of a special occasion 01/03/13
No Longer Registered

We loved these, so different! I just usually use whatever bread I have on hand. Have used multi-grain/seed bread and a rye swirl; both were great. If I can't find a fresh container of arugula I just use romaine but the arugula is definitely better. Also, we use our light mayo instead of canola oil mayo. Will make again.

Worthy of a special occasion 12/05/12
sukeedog

Easy, and very pretty, as other reviewers have noted - but for us it tasted just okay.

Good, solid recipe 08/02/12
promogal

Delicious! After I assembled them I threw under the broiler (not too close - about 5" down) for a couple of minutes. Great recipe! Will make again. Will take Beano before hand as the pimentos were gassy for everyone in the family.

Outstanding 07/16/12
GeeLisa

This wasn't a success with our family. We thought the grated shallot overwhelmed the spread. If I do make this again, I would probably opt to mince it rather than grate it. We also put two slices of bacon on each sandwich. It did go together quickly and had beautiful colors.

Has potential 06/21/12

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