Tuesday, July 10, 2012

Open-faced Pimento Cheese BLT's

These sandwiches were a great summertime meal.  The spend hardly any time in the oven, and highlight many of the great things about summer.  We paired ours with some sweet potato fries and fresh summer fruit.

Open-faced Pimento Cheese BLT's

adapted from Cooking Light, June 2012

2 tablespoons bottled diced pimientos, drained
1 tablespoon grated peeled shallots
4 tablespoons canola mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
4 ounces shredded reduced-fat sharp cheddar cheese
1 1/4 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

Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice.  Place under the broil, just until the cheese starts to melt.  Top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.

The pimento cheese on it's own is a great dip or accompaniment to crackers.

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