Open-Faced Pimiento Cheese BLTs

We are on the cusp of tomato season people, and who doesn't love a BLT with the freshest of tomato's!  This recipe is a BLT with a twist. Below the B, the L and the T there is a creamy cheese player that is mixed with pimientos. I have never cooked with these babies before, but their slightly sweet slightly salter flavor adds a new level to the BLT. Eat these cold or toss them on the stove for a few minutes to get the cheese warmed up - either way I am sure you will enjoy!

Servings: 2
Serving Size: 1 open-faced sandwich
Points Plus: 6pp
Prep Time: 10 minutes
Cook Time: 3 minutes (optional)
Level of Difficulty: Easy

Ingredients
1 T bottled diced pimientos, drained
1 T onion, diced small (you can use any kind of onion)
1 T light mayo
1/2 t apple cider vinegar
2 T grated parmesan cheese
2 slices sharp cheddar cheese
4 tomato's, thinly sliced
2 slices of center-cut bacon, cooked crispy and cut in half
1 cup greens, I used mixed
2 slices whole wheat bread
Fresh cracked black pepper + Kosher Salt

Directions
Combine the first five ingredients and cover with a light layer of black pepper. Mix until everything is well incorporated. Toss your bread into the toaster until it is your desired crispiness.  If you are planning to heat these on the stove after you add the toppings (like I did), toast them for a little shorter amount of time. When your bread is toasted cover them with 1/2 of cheese mixture, then 2 tomato slices. Sprinkle on a bit of Kosher salt.  Next half of your mixed greens and finally finish with you bacon slice.  Cut in half and enjoy!

Tip
We rarely eat bacon at home, so for this recipe I simply asked the butcher for two pieces! Only .80 cents and no leftovers, but a tasty treat!

XOXO - Katie

Adapted from My Recipes.