I live for pimento cheese BLTs. A creamy, tangy pimento cheese spread on toasted sourdough, piled with crispy bacon, ripe tomatoes and shredded romaine—this is my ideal summer sandwich.
It’s the season for perfect BLTs.
This version is a small twist on the classic: a smear of pimento cheese on toasted sourdough, then layers of bacon, juicy tomato slices and crisp shredded romaine. Simple, bold flavors and textures—creamy, crunchy, salty and bright—make it irresistible.
It’s my summer dream sandwich.
I reach for a BLT all through late summer—lunch, dinner, even breakfast sometimes. The combination of tomato and bacon is classic, and the pimento cheese adds an extra layer of richness that elevates the whole thing.
I love the contrast of textures: the crunch of toasted sourdough and bacon against the juicy tomato and crisp shredded lettuce. It’s all about that balance.
Full disclosure: a marinated tomato BLT is unbeatable when tomatoes are the star. However, marinating can make the pimento cheese a bit oily and runny. For this sandwich, the un-marinated tomato—simply seasoned—keeps everything clean and bright while letting the pimento cheese shine.
Because the sandwich already features a rich, cheesy spread, skip the tomato marinade. Instead, season the tomato slices generously with salt and pepper. Add bacon, more sourdough, and dig in.
I also prefer shredded lettuce in a BLT—it’s easier to bite through and blends well with the other textures. Plain shredded romaine is perfect, and I also enjoy it lightly dressed in a simple vinaigrette.
How this BLT comes together
Sourdough toast—the crunchier the better.
Crispy, fried bacon.
Juicy tomato slices with plenty of salt and pepper.
Shredded romaine for a refreshing crunch.
And plenty of pimento cheese for richness and tang.
I use my classic pimento cheese recipe for these BLTs, but any pimento cheese will work—store-bought is fine. You don’t need a thick layer; a generous smear (about 2 to 3 tablespoons) on one slice of toast gives the right amount of richness without overpowering the other ingredients.
The rest is straightforward: bacon, lettuce, tomato, more toast. Long live summer.
Pimento Cheese BLTs
Pimento Cheese BLTs
Yield:
2
sandwiches
30 mins
30 mins
Ingredients
- ½ cup pimento cheese
- 8 to 10 slices bacon cooked until crispy
- 2 heirloom tomatoes sliced
- 2 ½ cups shredded romaine lettuce
- 4 slices sourdough bread toasted
Instructions
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Cook the bacon in a skillet until crispy and the fat is rendered. Chop the romaine and toast the sourdough.
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Season the tomato slices generously with salt and pepper.
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Assemble the sandwich: spread 2 to 3 tablespoons of pimento cheese on a slice of toasted bread. Add about 1 cup shredded romaine, a few tomato slices, then the bacon.
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Top with the other slice of toast, slice and serve.
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Crunch crunch.