1/2 lb. sliced bacon
3 medium leeks, about 2 lb, trimmed of all but 1 inch of greens,
Salt and freshly ground black pepper, to taste
2 T. unsalted butter,
8 ¼-inch-thick slices seven-grain bread
1 C. grated cheddar cheese

Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 T. fat from the skillet. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.