Pimento Cheese BLTs
By Jessica RudolphPublished on July 1, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
12 slices bacon, halved½ cup mayonnaise 1 tablespoon cream cheese, softened1 teaspoon lemon juice ½ teaspoon pepper, divided8 ounces yellow sharp cheddar cheese, shredded (2 cups)1 (4-ounce) jar diced pimentos, drained and patted dry8 slices potato sandwich bread, lightly toasted1 pound mixed ripe tomatoes, cored and sliced ¼ inch thick¼ teaspoon table salt 2 cups shredded iceberg lettuce
Before You Begin
Do not use thick-cut bacon in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Arrange 12 bacon slices, halved in single layer on foil‑lined rimmed baking sheet, overlapping slightly as needed to fit. Bake until bacon is deeply browned and crispy, 20 to 25 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel–lined plate.
- Whisk ½ cup mayonnaise, 1 tablespoon softened cream cheese, 1 teaspoon lemon juice, and ¼ teaspoon pepper together in large bowl. Stir in 8 ounces yellow sharp cheddar cheese, shredded (2 cups), and 1 (4-ounce) jar diced pimentos, drained and patted dry.
- Spread pimento cheese evenly over 8 slices lightly toasted potato sandwich bread. Shingle 1 pound mixed ripe tomatoes, cored and cut into ¼ inch-thick slices, on 4 bread slices, then sprinkle with ¼ teaspoon table salt and remaining ¼ teaspoon pepper. Top with bacon and 2 cups shredded iceberg lettuce. Top with remaining 4 bread slices, cheese side down. Cut sandwiches and serve.
Time
50 minutesYield
Serves 4Ingredients
12 slices bacon, halved
½ cup mayonnaise
1 tablespoon cream cheese, softened
1 teaspoon lemon juice
½ teaspoon pepper, divided
8 ounces yellow sharp cheddar cheese, shredded (2 cups)
1 (4-ounce) jar diced pimentos, drained and patted dry
8 slices potato sandwich bread, lightly toasted
1 pound mixed ripe tomatoes, cored and sliced ¼ inch thick
¼ teaspoon table salt
2 cups shredded iceberg lettuce
Ingredients
12 slices bacon, halved
½ cup mayonnaise
1 tablespoon cream cheese, softened
1 teaspoon lemon juice
½ teaspoon pepper, divided
8 ounces yellow sharp cheddar cheese, shredded (2 cups)
1 (4-ounce) jar diced pimentos, drained and patted dry
8 slices potato sandwich bread, lightly toasted
1 pound mixed ripe tomatoes, cored and sliced ¼ inch thick
¼ teaspoon table salt
2 cups shredded iceberg lettuce
Ingredients
12 slices bacon, halved
½ cup mayonnaise
1 tablespoon cream cheese, softened
1 teaspoon lemon juice
½ teaspoon pepper, divided
8 ounces yellow sharp cheddar cheese, shredded (2 cups)
1 (4-ounce) jar diced pimentos, drained and patted dry
8 slices potato sandwich bread, lightly toasted
1 pound mixed ripe tomatoes, cored and sliced ¼ inch thick
¼ teaspoon table salt
2 cups shredded iceberg lettuce
Why This Recipe Works
We added a rich, tangy layer to classic BLT sandwiches with pimento cheese. To make it, we used a small amount of cream cheese for a thicker, more cohesive consistency. Lightly toasted potato bread was sweet and soft but sturdy enough to stand up to this stacked sandwich. Cooking the bacon in the oven was an easy, hands-off way to achieve evenly crunchy strips.
Before You Begin
Do not use thick-cut bacon in this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Arrange 12 bacon slices, halved in single layer on foil‑lined rimmed baking sheet, overlapping slightly as needed to fit. Bake until bacon is deeply browned and crispy, 20 to 25 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel–lined plate.
- Whisk ½ cup mayonnaise, 1 tablespoon softened cream cheese, 1 teaspoon lemon juice, and ¼ teaspoon pepper together in large bowl. Stir in 8 ounces yellow sharp cheddar cheese, shredded (2 cups), and 1 (4-ounce) jar diced pimentos, drained and patted dry.
- Spread pimento cheese evenly over 8 slices lightly toasted potato sandwich bread. Shingle 1 pound mixed ripe tomatoes, cored and cut into ¼ inch-thick slices, on 4 bread slices, then sprinkle with ¼ teaspoon table salt and remaining ¼ teaspoon pepper. Top with bacon and 2 cups shredded iceberg lettuce. Top with remaining 4 bread slices, cheese side down. Cut sandwiches and serve.
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