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Open-Faced Pimiento Cheese BLTs Recipe

   
 

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     Open-Faced Pimiento Cheese BLTs

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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

Instructions
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. ,
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


Originally Submitted
10/14/2012





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