Pimiento BLTs
A delicious twist on the classic BLT sandwich featuring homemade pimiento cheese spread made with sharp cheddar, roasted red peppers, and jalapeños, layered with crispy bacon, fresh tomatoes, and mixed greens on soft white bread.
Ingredients
- •1 pound thick-cut bacon (about 8 slices)
- •6 ounces sharp cheddar, grated (about 2 cups)
- •½ cup mayonnaise
- •3 tablespoons chopped roasted red pepper from a jar
- •2 tablespoons chopped pickled jalapeños
- •to taste Kosher salt
- •to taste Freshly ground pepper
- •24 slices soft white sandwich bread, crusts removed, halved
- •3 whole plum tomatoes, sliced 1/4 " thick
- •3 cups mixed greens or trimmed arugula
Cooking Instructions
- 1.
Preheat oven to 400°F. Bake bacon on 2 foil-lined rimmed baking sheets, rotating halfway through, until bacon is brown and crisp, 18-20 minutes; drain on paper towels.
20 min
- 2.
Meanwhile, mix cheese, mayonnaise, red pepper, and jalapeños in a medium bowl; season pimiento cheese with salt and pepper.
5 min
- 3.
Spread half of bread slices with pimiento cheese. Build sandwiches with bacon, tomatoes, mixed greens, and remaining bread slices.
10 min
- 4.
Do ahead: Pimiento cheese can be made 2 days ahead; cover and chill. Sandwiches can be assembled 3 hours ahead; wrap tightly and chill.
