I love my best friend a lot.
She called this week and left me a voicemail.
“Hey, I’m in Maui. Everyone else is off doing stuff and I’m laying out by the pool. I thought I would call and check in. I’ll be home Thursday…we’ll catch up then if I don’t get a hold of you sooner.”
On a Monday, that is cruel and unusual punishment!
That kind of torture is right up there with living 27 years on planet earth without ever having had pimento cheese. Yeah, I know. Insanity. There’s no going wrong with pimentos or cheese, and together…it’s like peanut butter and jelly…peas and carrots. Meant. To. Be.
Then we take this brilliant concept and slather it on a slice of the best bread variety I know: sourdough. Or your bread of choice (gluten-free, even!).
Top that with some of summer juiciest tomatoes, some crisp bacon, and a handful of arugula.
Pimento cheese meets BLT…that’s genius. And for less than 300 calories, I had to check my math three times. We’re in luck here, folks. This doesn’t push the envelope on health in the least and for that I love it all the more.
The next time I get Kristen’s voicemail I’m going to get her back for arousing such envy on a Monday.
I’m going to leave her a message letting her know I’m eating an Open-Faced Pimento Cheese BLT. She was lucky enough to be in town when these are made and it will surely evoke some serious emotions of jealousy when I tell her what she’s missing out on.
No, it’s not the beaches of Hawaii, but these have got to be the next best thing. At least that’s what I tell myself when I’m not on the beaches of Hawaii.
Open-Faced Pimiento Cheese BLTs slightly adapted from Cooking Light
2 Tbsp bottled diced pimientos, drained 1 shallots, peeled and grated 2 Tbsp low-fat canola mayonnaise 1 tsp cider vinegar 1/4 tsp freshly ground black pepper 4 oz (about 1 cup) reduced-fat sharp cheddar cheese, shredded 1 1/4 oz (about 1/3 cup) fresh Parmesan cheese, grated 4 (1-oz) slices sourdough bread, toasted 1 large tomato, sliced into 8 slices 4 sliced uncured bacon, cooked and halved 1 cup baby arugula leaves
Preheat broiler to 500-550 F.
Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice and broil for 1-2 minutes or until bubbly and hot. Top each BLT with 3 tomato slices, 2 bacon halves, and 1/4 cup arugula. Serve immediately.
Yield: 4 servings (1 BLT each).
Nutrition Information (per serving): 272 calories; 15.3 g. fat; 35 mg. cholesterol; 712 mg. sodium; 20.5 g. carbohydrate; 1.5 g. fiber; 15.8 g. protein
Result: So fast, so good. This is kid and husband-approved food that is low in cost and perfect for a light weeknight meal. We paired these sandwiches with a tossed salad that had roasted potatoes, raw green beans, radishes, and tomatoes…so good. Enjoy!
Cajun Chicken Pasta was a BLOW OUT! The whole wheat variety was GONE and the feedback was a resounding, “YUM!” We actually made about 30% more than we had projected and even that was gone. Woop woop! Today is buffalo chicken salads (baked and fried). If my coworkers are anything like Mr. Prevention…this will be a hit, too! We shall see.