Havarti & Caramelized Leek Grilled Cheese (Print)

A decadent grilled cheese featuring sweet caramelized leeks and creamy Havarti cheese melted between golden, buttery bread.

# 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 - Salt to taste
05 - Black pepper to taste

→ 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 to 15 minutes. Transfer to a plate and set aside.
02 - Lay out all bread slices. Spread one side of each slice evenly with softened butter.
03 - Place two slices of buttered bread on a clean surface, buttered side down. Distribute caramelized leeks evenly on top of each slice. Layer Havarti cheese slices over the leeks. Top with remaining bread slices, buttered side up.
04 - Heat a 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 to ensure even grilling and proper cheese melting.
05 - Slice sandwiches in half diagonally and serve warm immediately.

# Expert Advice:

01 -
  • The leeks caramelize into something almost jammy, turning an ordinary grilled cheese into something you'd order at a cafe.
  • Havarti melts like a dream, no rubbery texture, just creamy richness that holds everything together.
  • It takes barely more effort than the classic version, but tastes like you spent an hour in the kitchen.
  • You can make it on a weeknight and still feel like you treated yourself to something special.
02 -
  • Leeks hold a lot of grit between their layers, so slice them first, then rinse thoroughly in a bowl of cold water and drain well before cooking.
  • Don't rush the caramelization, if you crank the heat too high, the leeks will brown on the edges but stay raw in the middle.
  • Use medium low heat when grilling the sandwich, high heat will burn the bread before the cheese melts.
03 -
  • Press the sandwich gently with your spatula while it cooks, this helps the cheese melt evenly and keeps everything compact.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Leftover caramelized leeks can be stored in the fridge for up to three days and taste amazing on scrambled eggs or stirred into pasta.
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