Havarti & Caramelized Leek Grilled Cheese (Print View)

Decadent grilled cheese with sweet caramelized leeks and creamy Havarti, melted between golden buttery bread slices.

# 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 - 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, salt, and pepper. Cook, stirring occasionally, until leeks are soft and caramelized, approximately 12 to 15 minutes. Set aside.
02 - Lay out bread slices. Spread one side of each slice with softened butter.
03 - Place two bread slices, buttered side down, on a clean surface. Evenly distribute caramelized leeks on top. 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 Advice:

01 -
  • The leeks transform into something almost jammy and sweet, making every bite feel luxurious without any fancy technique.
  • Havarti melts like a dream, creating those perfect cheese pulls that make grilled cheese worth the calories.
  • It comes together in about half an hour, but tastes like you spent all afternoon in the kitchen.
  • The buttery, golden crust gives way to creamy, savory filling that feels both nostalgic and elevated at once.
02 -
  • Leeks trap dirt 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 caramelizing process, medium heat and patience are what transform the leeks from sharp to sweet and jammy.
  • If your heat is too high when grilling, the bread will burn before the cheese melts, so keep it at medium low and give it time.
03 -
  • Let your butter come to room temperature before spreading, it makes all the difference in achieving an even, golden crust without tearing the bread.
  • Use a heavy skillet or cast iron pan if you have one, the even heat distribution prevents hot spots and ensures perfectly melted cheese every time.
  • Press down gently but firmly with your spatula while grilling to help the cheese melt faster and create better contact between the bread and pan.
Return