I love to work with wild leeks (ramps), and they are only available for a short time in the spring. The leaves give the mayonnaise a zing. If you can’t find them, you can substitute scallions or green garlic.
recipe 
yields
Makes 6 Sandwiches
1 to 2 wild leek leaves, stems removed and reserved, leaves finely chopped
1⁄2 cup plus 2 tablespoons mayonnaise
2 cups shredded cheddar cheese
Reserved wild leek stems, minced
1⁄4 cup fire-roasted red peppers (pimentos), drained
1⁄2 teaspoon salt
1 teaspoon pepper
12 slices soft white sandwich bread
6 to 8 slices bacon
For the mayonnaise
For the sandwiches
For the crumbled bacon
steps
- Preheat the oven to 350.
- Make the mayonnaise by placing the wild leek leaves and the mayonnaise in a food processor. Pulse for 20 seconds, until the leaves and mayonnaise are combined.
- To make the sandwiches, in a medium bowl, combine the cheddar cheese, wild leek stems, pimentos, salt, and pepper. Fold in 1⁄2 cup of the mayonnaise. Mix with your hands, massaging ingredients, until thoroughly combined.
- To make the crumbled bacon, lay the bacon slices on a baking sheet and bake for 20 minutes, until crispy. Rotate the pan halfway through the baking time. Take the bacon out of the oven and place the slices on paper towels to blot the grease. Once the bacon is cool, finely chop it with a knife or pulse it in a food processor. Spread the bacon bits in an even layer on a plate.
- Lay the bread slices out on a cutting board and add 1⁄4 cup of the pimento cheese to each bottom slice. Close the sandwich with the top slice, cut off the crusts, and cut the sandwiches into triangles. Brush one side of each triangle with the remaining mayonnaise and then press into the crumbled bacon.
Date Published: 05.12.25
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Reprinted with permission from
Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Chef Suzanne Vizethann. Photographs by Kelly Berry. Reprinted by permission of Gibbs Smith Books.
