Havarti Caramelized Leek Grilled Cheese (Printable)

Creamy Havarti and sweet caramelized leeks melted between golden, buttery artisan bread for an elevated comfort sandwich.

# What you 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

# 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, approximately 12 to 15 minutes. Transfer to a plate and set aside.
02 - Lay out the bread slices and spread one side of each slice with softened butter.
03 - Place two slices with buttered side down on a work surface. Evenly distribute the caramelized leeks on top and 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 to 4 minutes per side. Press gently with a spatula for even grilling.
05 - Slice sandwiches in half and serve warm.

# Expert tips:

01 -
  • The leeks turn into a sweet jammy condiment youll want to put on everything
  • Havartis creamy mildness lets the caramelized vegetables shine without overwhelming
  • Ready in 35 minutes but tastes like something from a fancy bistro
02 -
  • Low and slow is the secret to properly caramelized leeks, rushing them will make them taste like cooked onions instead of something special
  • Medium-low heat for grilling ensures the bread browns evenly before the cheese can escape
  • Letting the sandwiches rest for 30 seconds after cutting makes them easier to handle
03 -
  • Clean leeks thoroughly after slicing, as dirt often hides between the layers
  • If your cheese isnt melting, tent the skillet with foil for a minute
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