Havarti & Caramelized Leek Grilled Cheese (Printer View)

Sweet caramelized leeks and creamy Havarti perfectly melted between golden, buttery bread for an indulgent twist on a beloved classic.

# Components:

→ 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

# Method:

01 - Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add sliced leeks, salt, and pepper. Cook, stirring occasionally, until leeks are soft and caramelized, approximately 12-15 minutes. Set aside.
02 - Lay out bread slices. Spread one side of each slice with softened butter.
03 - Place two slices, buttered side down, on a clean surface. Evenly distribute 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, approximately 3-4 minutes per side. Press gently with a spatula for even grilling.
05 - Slice sandwiches in half and serve warm.

# Expert Advice:

01 -
  • The leeks turn jammy and sweet in a way that makes you forget onions ever existed.
  • Havarti melts into creamy, stretchy heaven without any greasiness.
  • It looks impressive but comes together with pantry basics and one skillet.
  • You can eat it for lunch, dinner, or standing over the stove at midnight.
02 -
  • Don't rush the leeks, they need that full 12 minutes to develop their sweetness or they'll taste sharp and raw.
  • Keep the heat medium low when grilling or the bread will burn before the cheese melts.
  • Soften your butter completely so it spreads without tearing, cold butter will rip your bread and make uneven browning.
03 -
  • Slice your leeks and rinse them well in a bowl of cold water, they trap dirt between their layers and grit ruins everything.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute to trap the heat.
  • Let the sandwich rest for 30 seconds after cooking so the cheese sets just a bit and doesn't all slide out on the first bite.
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