Open-Faced Pimiento Cheese BLTs

Ingredients

• 1 cup baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon apple cider vinegar 
• 0.3 teaspoon kosher salt 
• 2 tablespoons mayonnaise 
• 0.3 cup parmesan fresh grated
• 2 tablespoons pimientos diced drained
• 1 tablespoon shallots grated peeled
• 1 cup sharp cheddar cheese shredded reduced-fat
• 4 ounce sourdough bread toasted
• 4  bacon cooked halved
• 12 slices tomato 

Equipment

• bowl

Directions

1. Combine first 7 ingredients in a large bowl.
2. Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices.
3. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.