Pimento Cheese Toast

pimento-cheese-toas Photo: Yaso + Junko


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Yield: Yield: 4 toasts (serving size: 1 toast)

Nutritional Information

Calories per serving: 440
Fat per serving: 30g
Saturated fat per serving: 13g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 17g
Carbohydrate per serving: 29g
Fiber per serving: 3g
Cholesterol per serving: 58mg
Iron per serving: 3mg
Sodium per serving: 687mg
Calcium per serving: 412mg

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