The Grilled Cheese Series continues! This sandwich combines a sharp cheddar cheese with buttery leeks. Leeks are in season from about October through May. I sliced them up really thin and sautéed them in a little butter beforehand. The leek and cheddar combo works great on whole wheat, or sourdough if you want to highlight the tanginess of the cheese!
In this autumn grilled cheese series, we enjoyed a mix of sweet and savory sandwiches with seasonal ingredients.
THE AUTUMN SERIES:
- Fig and manchego
- Pear and gorgonzola
- Leek and cheddar
- Cranberry and brie
- Banana bread with brie and dark chocolate
♫ Suggested listening: leek it out. ♫
Click to listen: eMC – “Leak it Out”
- Bread (sourdough, whole wheat, whatever you’re in the mood for)
- Cheddar cheese
- That’s all!
- First, prep your leeks! I used a mandoline to slice them into thin rounds, then chopped them up further with a regular ole knife. Sautée them in a pan a little butter until they’re soft, then set aside.
- Once you’re done with the leeks, in a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, lay down your cheddar slices and spoon some leeks over them.
- Lay slice #2 grilled-side down on a baking sheet, and add a layer of cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melted and bread is crispy on the outside.
- Press the two halves together.
- Slice in half and enjoy.