Ingredients

• 1 pound thick-cut bacon (about 8 slices)
• 6 ounces sharp cheddar, grated (about 2 cups)
• 1/2 cup mayonnaise
• 3 tablespoons chopped roasted red pepper from a jar
• 2 tablespoons chopped pickled jalapeños
• Kosher salt
• Freshly ground pepper
• 24 slices soft white sandwich bread, crusts removed, halved
• 3 plum tomatoes, sliced 1/4 " thick
• 3 cups mixed greens or trimmed arugula

Instructions

1. Preheat oven to 400°F. Bake bacon on 2 foil-lined rimmed baking sheets, rotating halfway through, until bacon is brown and crisp, 18-20 minutes; drain on paper towels.
2. Meanwhile, mix cheese, mayonnaise, red pepper, and jalapeños in a medium bowl; season pimiento cheese with salt and pepper.
3. Spread half of bread slices with pimiento cheese. Build sandwiches with bacon, tomatoes, mixed greens, and remaining bread slices.
4. Do ahead: Pimiento cheese can be made 2 days ahead; cover and chill. Sandwiches can be assembled 3 hours ahead; wrap tightly and chill.