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2 tablespoons bottled diced pimientos, drained
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1 tablespoon grated peeled shallots
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2 tablespoons canola mayonnaise
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1 teaspoon cider vinegar
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1/4 teaspoon freshly ground black pepper
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4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup)
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1.25 ounces grated fresh Parmesan cheese (about 1/3 cup)
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4 (1-ounce) slices sourdough bread, toasted
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12 tomato slices
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1/4 teaspoon kosher salt
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4 center-cut bacon slices, cooked and halved
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1 cup baby arugula leaves
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