A Pimento BLT Sandwich is not your ordinary, run of the mill sandwich.  It’s an elevated BLT because of the Pimento Cheese spread.  If you aren’t familiar with Pimento Cheese, it’s a creamy, cheese, and tangy spread that is often referred to as the pâté of the South.  It’s made with cream cheese, cheddar cheese, pimento peppers (which are sweet and mild), and mayonnaise.  You can adjust the spicy by adding cayenne pepper and other seasonings.  It’s best when homemade but you can usually find a jarred variety at your local grocery store.  It goes well with crackers, vegetables, or spread on a sandwich, which is what we are doing today.

BLTs are crisp, fresh, flavorful, and can be a delicious sandwich on their own but I like to add a little something extra to mine.  I always think something is missing so I like to add avocado, egg, or in this case, Pimento Cheese.  It’s a BLTP or PBLT…whichever you prefer 😊

The recipe can be found here.

Start by making the Pimento Cheese.  Add the cream cheese, cheddar cheese, mayonnaise, garlic powder, onion powder, cayenne pepper, salt, black pepper, and pimentos to a food processor.  Pulse until combined.  Do not over blend.  You want the dip to be slightly chunky.

Transfer to a bowl, cover, and refrigerate until ready to use.  This can be made the night before.  The recipe makes about 4 cups of Pimento Cheese so you will have leftovers (oh darn!).

Cook the bacon according to package instructions.  Remove to a paper towel lined plate to drain any excess grease.  Set aside.

Butter one side of each slice of bread.  Some recipes call for mayonnaise in place of butter – use what you prefer.  Place the bread, butter side down, on a skillet and toast over medium heat until golden brown and crisp.  Remove to a cutting board, toasted side down.

Spread mayonnaise on the untoasted side of 2 slices of bread.  Spread the Pimento Cheese on the untoasted side of the other 2 slices of bread.

Top with bacon (cut in half if needed to fit on the bread), lettuce, and tomato.

Fold the sandwiches together, slice in half, and serve immediately while still warm.  Enjoy!

The recipe can be found here.

The salty, crisp bacon complements the creamy, tangy cheese spread, and the lettuce and tomato add this lovely crunch and fresh flavor in each bite.  It’s quite refreshing and a light summer meal.  There can be varying opinions on the proper way to make a BLT, and they should be made according to personal preference, but I hope you give this recipe a try.

Happy Cooking!

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