I must apologize in advance for giving you what is sure to become a new sandwich addiction, but really, I had no choice. Somebody besides me has to know about this wonderful sandwich. What got me started on this was a big dish of warm cheesy dip that had bacon, pimientos, and all sorts of other fabulous things mixed into it. I remember thinking as it came out of the oven there was no way we were going to eat all of that. But lo and behold before very long it was all gone. I’m sure I had more than my fair share of it.
Within a few days I was craving it again. Rather than making a big bowl of dip for just two of us to devour, I decided to use most of the ingredients that went into the dip in another, more healthy and nutritious form; a sandwich. This meal probably contains a few, Ok, a lot, more calories than you want to eat, so its a good idea to plan ahead for when you will be having it. Blame all that cheese, and mayo, and bread. So in preparation, have a light breakfast and lunch, go to the gym and work out really hard, and finally make only what you will eat, and no extra.
OPEN-FACED PIMIENTO CHEESE BLTs
Yield: Serves 4
- 2 Tablespoons bottled diced pimientos, drained
- 1 Tablespoon grated, peeled shallots
- 1 scallion, chopped
- 2 Tablespoons canola mayonnaise
- 1 teaspoon cider vinegar
- 1/4 teaspoon black pepper
- 4 ounces shredded sharp cheddar cheese (about 1 cup)
- 1/3 cup grated Parmesan cheese
- 4 slices country-style bread toasted (sour dough bread is good)
- 12 tomato slices (colorful heirlooms are nice, here)
- 1/4 teaspoon salt
- 4 center-cut slices bacon, cooked and halved
- 1 cup baby arugula leaves, or other green leaf lettuce of choice
What you do:
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.
To round out this meal, serve with sweet potato fries, or sweet potato chips.
SOURCE: a Carolyn Original