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Pimento Cheese Toast

Photo: Yaso + Junko
Prep time 15 mins
Cook time 30 mins

Yield: 4 toasts (serving size: 1 toast)

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!


  • 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

Nutrition 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

How to Make It

  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.