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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
Preparation
Step 1
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.