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.
Open-Faced Pimiento Cheese BLTs
GeeLisa Posted: 06/21/12
No Longer Registered Posted: 12/05/12
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.
arahbee Posted: 06/18/12
Made this yesterday, using some asiago-herb sourdough bread and normal full-fat sharp cheddar. My husband and I agree that this has earned a spot as one of our favorite recipes, one that we'll plan to do often at home and perhaps even for guests. Yum! Great combination of flavors
sukeedog Posted: 08/02/12
Easy, and very pretty, as other reviewers have noted - but for us it tasted just okay.
IzzyBizzy Posted: 01/03/13
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.
promogal Posted: 07/16/12
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.
Floy Jean Posted: 01/26/14
I probably won't make this recipe again. In my opinion, there are too many other better recipes for pimiento cheese to make than this one.
GayleR Posted: 03/09/14Greenville, NC
We loved these. Omitted the bacon and didn't miss it. I used whole wheat bread, regular sharp cheese, onion, and our regular light mayo.
Keiko123 Posted: 11/14/13
A winner! I salted "after" the spread was made as I, too, thought it was a little salty from the bacon and the cheese. Shallots and the vinegar was what made it "pop" for me. Had some homemade white bread which was sturdy enough to hold the sandwich together. The only thing I "had" to do different was use turkey bacon-no,it's not "real" bacon-and although it was excellent with that, I can tell that the type of bacon used will really enhance the overall flavor and this sandwich deserves "real" bacon! Will for sure make again.