grown up grilled cheese

Oct
2013
03

posted by on guilty pleasure, quick, Vegetarian

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grilled provolone and leeks sandwich

I’ve mentioned before how much I love my subscription to Vegetarian Times magazine and October’s issue featured some awesome spins on the classic grilled cheese sandwich. I mean, who else is going to do a feature on the anatomy of a great grilled cheese?

I’m a huge fan of leeks but if you’re not familiar, they’re along the family lines of a green onion and garlic, but have a really subtle flavor and is amazing for adding some crunch to dishes. Leeks can be tricky to clean, so if you’re buying them root intact, Simply Recipes has an awesome tutorial on how to get them clean before you cook with them.

For me, since I’m all about shortcuts (sans kitchen, remember?) I picked up a bag of two, pre-cut leeks from Trader Joe’s. I’m short on storage space so the two leeks were just the right amount to make about 3 sandwiches.

The combo of the creamy provolone and the crunch from the leeks makes sure you never go back to the a normal grilled cheese sandwich ever again.

Here’s what you’ll need:

  • 4 slices of sourdough bread (I don’t use sourdough often and didn’t want to get a whole loaf, so I picked up a mini round loaf at TJ’s that was easily sliced to make about 3 sandwiches)
  • 1 cup of leeks, thinly sliced and only the green part
  • Provolone cheese (shredded or sliced)
  • butter
  1. Prep the leeks by heating a small amount of olive oil and a tiny bit of salt and pepper.
  2. Cover and cook over medium heat until the leeks are tender. Should only take a couple of minutes. Set aside.
  3. Butter one side of each piece of bread.
  4. Place butter side down in a skillet that’s on medium heat.
  5. Layer with provolone, sliced leeks and another piece of provolone and the other slice of bread, butter side up. Since I was using a round loaf, I folded my sliced provolone into two pieces and layered with the leeks.
  6. Cook on both sides until golden brown and the cheese is melted. Enjoy!

recipe adapted from Vegetarian Times

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