Pimento Cheese Toast

Ingredients

• 0.5 teaspoon chipotle powder 
• 1 tablespoon dijon mustard 
• 2  leeks light white green halved lengthwise cut into 1/2-inch lengths
• 1 tablespoon mayonnaise 
• 4 slices grain bread 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parmigiano-reggiano grated
• 4 oz pimentos drained sliced
• 15 servings salt and pepper 
• 1.5 cups sharp cheddar shredded yellow
• 4 teaspoons butter unsalted softened

Equipment

• bowl
• frying pan
• oven
• broiler

Directions

1. Warm oil in a large broilerproof skillet over medium heat.
2. 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.
3. Transfer to a plate; let cool slightly. Rinse and dry skillet.
4. Preheat broiler. In a bowl, combine mayonnaise, mustard and chipotle. Stir in Cheddar, pimentos and leeks.
5. Spread 1 tsp. butter on 1 side of each bread slice.
6. Sprinkle with Parmigiano-Reggiano; press to adhere. Flip bread; spread with pimento cheese.
7. Place sandwiches in skillet, pimento cheese--side up. Cook over medium heat until bottom is golden, 2 to 3 minutes.
8. Transfer skillet to oven. Broil until bubbling and browning in spots, about 2 minutes.
9. Serve.