Pimento Cheese Toast

Photo: Yaso + Junko

This toast is extremely cheesy and creamy with a little kick. Serve for breakfast, lunch or as an anytime snack. We can't get enough!

Yield: 4 toasts (serving size: 1 toast)


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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


Prep: 15 Minutes
Cook: 30 Minutes

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.

Created date

December 2013

Nutritional Information

Calories 440
Fat 30 g
Satfat 13 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 58 mg
Iron 3 mg
Sodium 687 mg
Calcium 412 mg