- 2 tbsp bottled diced pimientos, drained
- 1 tbsp grated peeled shallots
- 2 tbsp mayonnaise
- 1 tsp cider vinegar
- 1/4 tsp freshly ground black pepper
- 4 oz shredded sharp cheddar cheese
- 1/3 c grated fresh Parmesan cheese
- 4 (1-ounce) slices sourdough bread, toasted
- 12 tomato slices
- 1/4 teaspoon kosher salt
- 4 center-cut bacon slices, cooked and halved
- 1 cup romaine lettuce leaves
Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup romaine.
