Leek and Gruyere Grilled Cheese
By James Brace
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 1 large leek, sliced
- 30 g butter (plus extra for bread)
- 50 ml good white wine
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 4–6 slices Gruyère cheese (about 120 g)
- 4 slices bread (such as tiger bloomer)
- Black pepper to taste
Directions
- Preheat a griddle or frying pan to medium-high heat.
- Add the butter and place the sliced leeks into the pan, stirring to coat them fully in the butter.
- Cook the leeks gently, stirring occasionally, until softened and starting to turn translucent.
- Add the thyme and pour in the white wine, then cook until the wine reduces and the mixture becomes fragrant and slightly jammy.
- Season with black pepper and continue cooking until the leeks are soft and lightly golden.
- Butter one side of each slice of bread and place them butter-side down onto the griddle.
- Add a layer of Gruyère cheese onto the bread, then spoon the leek mixture evenly over the top.
- Add more Gruyère cheese on top of the leeks, then place another slice of bread on top, butter-side facing up.
- Cook until the underside is golden and crisp, then flip and cook the other side until the bread is toasted and the cheese is fully melted.
- Remove from the heat, slice, and serve immediately while hot and gooey.
- Enjoy your decadent, boujee cheese toastie.
- Remember to Be Good, Do Good and Eat Good.
