This pimento cheese BLT is the perfect summer sandwich: fresh summer produce, crispy bacon, toasty bread, and lots of cheesy flavor!
Every year, just as the flowers start to bloom, I blink and then BAM – it’s summer. And now here we are again, smack in the middle of summer.
I love summer because I love eating outdoors. The deck has quickly become my favorite spot at our new house, and we have been grilling every chance we get. And then there’s all the fresh summer produce! I cannot get enough cherries right now. And I’ve been putting tomatoes on everything.
BLTs have been my favorite summer sandwich for as long as I can remember. What’s not to love about a thick slice of juicy tomato, a fresh lettuce leaf, and crispy bacon sandwiched between two hearty slices of bread?
We’re still on a pimento cheese kick from our recent trip to Charleston, so I jazzed up some BLT sandwiches with homemade pimento cheese. Pimento cheese is surprisingly easy to make at home, and the pimento and jalapeño peppers that I used give it a deliciously spicy (but not too spicy!) flavor. The pimento cheese adds the perfect kick of bold, cheesy flavor to a classic BLT sandwich.
Pimento Cheese BLT
for the pimento cheese:
2 oz. cream cheese, softened
1/4 cup mayonnaise
1-1/2 tsp. dijon mustard
8 oz. sharp cheddar cheese, grated
2 oz. pimentos, drained and diced
1 small jalapeño, seeds removed and diced
for the sandwiches:
12 slices of bread, toasted
1 lb. bacon, cooked
2 large tomatoes, sliced
6 large lettuce leaves
make the pimento cheese:
In a medium bowl, combine the cream cheese, mayonnaise, and mustard using a hand mixer set to medium speed. Add the cheddar cheese and mix on low speed until combined. Add the pimentos and jalapeños and stir to combine.
Refrigerate the cheese for 2 hours to let the flavors meld before using.
assemble the sandwiches:
Spread six slices of toasted bread with pimento cheese. Layer each slice with bacon, lettuce, and tomato. Place another slice of toasted bread onto each sandwich, slice the sandwiches in half, and serve.
Note: Any leftover pimento cheese can be stored in an airtight container in the refrigerator for up to a week.