Open-Faced Pimiento Cheese BLTs

By CarolineNGa

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

Mary Drennen, Cooking Light

JULY 2012

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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