Monday, March 19, 2012

Open-face leek sandwiches

To go along with my vegetarian theme last week (and to empty out the fridge), I decided to make some open faced leek sandwiches.  I had leek tarts at a friend's a month or so ago, so these kind of followed along with that theme. This was very simple to make, and I found it to be very filling - may have been all the cheese :-)

What you need:
1 leek, sliced thinly
4 thick slices of bread
shredded cheddar - about 75g
slices of Gruyere - enough to cover the top of the bread slices
3 Tbls of vollrahm (cream)
butter or olive oil

Put the butter (or olive oil) in a pan and melt it over medium heat.  Add the sliced leeks and cook for about 5 minutes, until they are slightly soft.  Add the cream and cook another 3-4 minutes.

While the leeks are cooking, slice your bread and put on a baking sheet.  Add a slice of Gruyere to the tops of each of the bread.  Turn the broiler on. Or use a toaster if you have on. 

Add about 3/4 of the shredded cheese and mix well.  Take off the heat

Top the slices of bread with the leek mixture.  Shred the rest of the cheese and add to the top.

Keep in the oven until the cheese has melted and started to brown a bit. Keep in more or less depending on how crispy you want the cheese to be.