Photo by Cedric Angeles
Use a very sharp cheddar to make this—it's the difference between pimiento cheese and cheesy mayonnaise.
Recipe information
Yield
Makes 12 sandwiches
Ingredients
1 pound thick-cut bacon (about 8 slices)
6 ounces sharp cheddar, grated (about 2 cups)
1/2 cup mayonnaise
3 tablespoons chopped roasted red pepper from a jar
2 tablespoons chopped pickled jalapeños
Kosher salt
Freshly ground pepper
24 slices soft white sandwich bread, crusts removed, halved
3 plum tomatoes, sliced 1/4 " thick
3 cups mixed greens or trimmed arugula
Preparation
Step 1
Preheat oven to 400°F. Bake bacon on 2 foil-lined rimmed baking sheets, rotating halfway through, until bacon is brown and crisp, 18-20 minutes; drain on paper towels.
Step 2
Meanwhile, mix cheese, mayonnaise, red pepper, and jalapeños in a medium bowl; season pimiento cheese with salt and pepper.
Step 3
Spread half of bread slices with pimiento cheese. Build sandwiches with bacon, tomatoes, mixed greens, and remaining bread slices.
Step 4
Do ahead: Pimiento cheese can be made 2 days ahead; cover and chill. Sandwiches can be assembled 3 hours ahead; wrap tightly and chill.
Recipe notes
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