Kosher salt
2 cup shredded sharp cheddar cheese
3/4 cup real mayonnaise
1 4-oz jar diced pimientos, drained reserve 1 Tbsp juice
2 Tbsp fresh chopped chives divided
1 tsp garlic salt
1/2 tsp onion powder
1/2 tsp ground mustard
1/2 cup Panko breadcrumbs
1 Tbsp butter melted
1 Tbsp grated Parmesan cheese
1/4 tsp garlic salt
Preheat the oven to 425°F. Line a large baking sheet with parchment. Set aside. Slice the tomatoes into 5 equal slices. (15 total) Lay on doubled paper towels and sprinkle lightly with kosher salt. Allow to sit for 10 minutes. Meanwhile in a medium size mixing bowl mix together the cheese, mayonnaise, pimientos with 1 Tbsp juice, 1 Tbsp chives, garlic salt, onion powder, ground mustard and black pepper. Mix until fully combined. (This may be done in advance and chilled) Arrange the tomato slices side by side on the baking sheet. Divide the pimiento cheese between the slices leaving a 1/4-inch border. In a small mixing bowl, toss the panko with the butter, Parmesan and garlic salt and sprinkle on top of each slice. Bake for 13-15 minutes or until lightly golden and the tomato slices are slightly softened. Rest for 5 minutes then serve sprinkled with remaining chives.