Pimento Cheese Toast

Name: Pimento Cheese Toast
Ingredients: 2 tablespoons extra-virgin olive oil; 2 leeks, white and light green parts only, halved lengthwise and cut into 1/2-inch lengths; Salt and pepper; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon chipotle powder; 6 ounces shredded sharp yellow Cheddar (about 1 1/2 cups); 1 4-oz. jar sliced pimentos, drained; 4 teaspoons unsalted butter, softened; 4 slices 7-grain bread; 2 tablespoons grated Parmigiano-Reggiano

11 ingredients

3 steps

Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white and light green parts only, halved lengthwise and cut into 1/2-inch lengths
Salt and pepper
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon chipotle powder
6 ounces shredded sharp yellow Cheddar (about 1 1/2 cups)
1 4-oz. jar sliced pimentos, drained
4 teaspoons unsalted butter, softened
4 slices 7-grain bread
2 tablespoons grated Parmigiano-Reggiano

Directions

1

Warm oil in a large broilerproof skillet over medium heat. Add leeks, salt and pepper; toss to coat. Cover and cook, stirring often, until softened, about 10 minutes. Uncover and cook, stirring occasionally, until tender and glossy, 10 minutes longer. Transfer to a plate; let cool slightly. Rinse and dry skillet.
2

Preheat broiler. In a bowl, combine mayonnaise, mustard and chipotle. Stir in Cheddar, pimentos and leeks.
3

Spread 1 tsp. butter on 1 side of each bread slice. Sprinkle with Parmigiano-Reggiano; press to adhere. Flip bread; spread with pimento cheese. Place sandwiches in skillet, pimento cheese--side up. Cook over medium heat until bottom is golden, 2 to 3 minutes. Transfer skillet to oven. Broil until bubbling and browning in spots, about 2 minutes. Serve.