Pimento Cheese Toast

• 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.

extravirgin olive oil, leeks, salt, mayonnaise, mustard, chipotle powder, pimentos, unsalted butter, bread

Taken from www.myrecipes.com/recipe/pimento-cheese-toast (may not work)