Gourmet Leek & Gruyere Bagel-Wich

From Love Food's Delicious Lunches cookbook, this looked fun to share though I'd probably use swiss cheese instead of gruyere due to budget limits. Looks yummy though. Recipe uses plain bagels but I'm sure a poppy or Everything bagel would make for a nice flavor explosion!

• Ready In: 15 mins
• Serves: 2
• Yields: 2 bagels

Ingredients

• 2  bagels
• 2  leeks
• 2  tablespoons olive oil
• 1  cup gruyere cheese, grated
• 2  scallions, finely chopped
• 1  tablespoon  chopped flat leaf parsley
•  salt and pepper

Directions

1. Trim the leeks, discarding the green ends, and split down the center leaving the root intact. Wash well to remove any dirt and slice finely, discarding the root.
2. Warm the oil over low heat in a large frying pan and add the leeks. Cook, stirring constantly, for 5 minutes or until the leeks are soft and slightly browned. Let them cool.
3. Preheat the broiler.
4. Mix the cooled leeks, cheese, scallions, parsley, and salt and pepper to taste together.
5. Cut the bagels in half the traditional way and toast lightly on the bottom.
6. Spread the cheese mixture over the tops of each bagel and place under the broiler until golden brown.
7. It says in the last step that you can eat these bagels away from home too, if you have access to a toaster at work. But you can also eat this topping at room temperature so long as it was transported in an airtight container.