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Pimiento BLTs

['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']

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.
Meanwhile, mix cheese, mayonnaise, red pepper, and jalapeños in a medium bowl; season pimiento cheese with salt and pepper.
Spread half of bread slices with pimiento cheese. Build sandwiches with bacon, tomatoes, mixed greens, and remaining bread slices.
Do ahead: Pimiento cheese can be made 2 days ahead; cover and chill. Sandwiches can be assembled 3 hours ahead; wrap tightly and chill.

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