If you’re looking for a low-fat meal, this is decidedly not it. This is decadence in sandwich form. Butter, butter everywhere… (and cheese, AND mayo… but I’ll get to that in a sec). I have to take a second to give the Queer Eye revamp on Netflix a shout-out. Not only did Episode 2 (Saving Sasquatch) give me the inspiration for this genius leek and gruyere grilled cheese recipe, but it’s one of the most heart-warming shows I’ve seen in a long time. I definitely recommend it. Back to food. Gruyere is one of my favorite cheeses- it’s a bit pungent to smell, especially as it cooks, but the flavor is so good with the leeks and the texture melts to perfection.
YUM. The first, and perhaps most important, step to this is washing the leeks. Leeks are delicious and delicate and, when sautéd, they soften to a buttery, melty texture. But they are also notoriously sandy and dirty. First, cut off the roots and the dark green parts. You won’t use these. Then, slice lengthwise in half, and cut each half into thin slices. Add the cut leeks to a bowl of water, stir around a bit to separate the layers, and allow to sit for a little while. The dirt will sink to the bottom of the bowl and the leeks will float to the top.
Remove the leeks with a slotted spoon and place in a colander. Don’t just dump all the leeks with the water from the bowl into the colander, as this will just redistribute the dirt right on top of them again. Then, give them a final rinse under cold water in the colander. It’s not hard to clean leeks using this method, but it’s essential in making sure you don’t get a sandy mouthful in this gorgeous sandwich!
After washing the leeks, sauté them in butter and salt until they soften a bit. Then, add a bit of water to the skillet and continue sautéing, stirring occasionally and adding more water if necessary, until they soften completely and the water has evaporated. You don’t want the leeks to brown or be crispy- you just want them to sweat until they reach that gorgeous, melty texture they are known for. The filling is a mixture of grated gruyere cheese, the sautéd leeks, and (don’t hate me) mayonnaise. Are you drooling yet? Told you this was decadent. The mayo helps bind the cheese and leeks together, making it easy to spread on the bread, and enhances the creamy texture.
I like cooking grilled cheese in a cast iron skillet, but you can use another kind of skillet, grill pan, or panini press if you want. Here are two tricks that come in handy when making grilled cheese in a skillet: Here’s the recipe for Leek and Gruyere Grilled Cheese!
