Havarti & Caramelized Leek Grilled Cheese (Printable)

Sweet caramelized leeks and creamy Havarti cheese melted between golden, buttery bread for an elevated classic sandwich experience.

# What You'll Need:

→ Vegetables

01 - 2 medium leeks, white and light green parts only, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Pinch of salt
05 - Pinch of black pepper

→ Cheese

06 - 4 ounces Havarti cheese, sliced

→ Bread & Spreads

07 - 4 slices artisan or sourdough bread
08 - 2 tablespoons unsalted butter, softened

# Step-by-step Directions:

01 - Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add sliced leeks with a pinch of salt and pepper. Cook, stirring occasionally, until leeks are soft and caramelized, about 12 to 15 minutes. Set aside.
02 - Lay out all bread slices. Spread one side of each slice with softened butter.
03 - Place two slices, buttered side down, on a clean surface. Evenly distribute the caramelized leeks on top. Layer with Havarti cheese slices. Top with remaining bread slices, buttered side up.
04 - Heat a clean skillet or griddle over medium-low heat. Place sandwiches in the skillet and cook until bread is golden brown and cheese is melted, about 3 to 4 minutes per side. Press gently with a spatula for even grilling.
05 - Slice sandwiches in half and serve warm.

# Expert Advice:

01 -
  • The combination of sweet, buttery leeks and creamy Havarti creates this incredible melting pot of flavors that feels sophisticated but eats like comfort food.
  • Once you master caramelizing leeks, you'll find yourself putting them on everything from burgers to morning eggs.
02 -
  • Caramelizing leeks takes patience. Don't rush this step or they'll taste raw and sharp instead of sweet and mellow.
  • Medium-low heat is your friend here. High heat will burn the bread before the cheese has time to melt properly.
03 -
  • Use a spatula to press down gently while cooking. This helps the cheese adhere to both bread slices, preventing that sad moment when the cheese pulls away completely.
  • If your leeks seem sandy, soak them in a bowl of cold water for 10 minutes before cooking. Dirt falls to the bottom, leaving you with perfectly clean leeks.
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