Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup baby leeks, thinly sliced into rounds
  • 1/8 tsp kosher salt
  • 1/8 tsp cracked black pepper
  • 8 slices sourdough or thick-cut white bread
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 large vine-ripened tomatoes, thinly sliced
  • 3 tbsp unsalted butter, softened

Instructions:

  1. Melt 2 tbsp of butter in a small pan over medium heat. Add the sliced baby leeks, salt, and pepper. Stir frequently for 3–5 minutes until leeks are translucent and buttery, then remove from heat.
  2. Spread softened butter on one side of each bread slice. On the unbuttered side, layer shredded cheddar, a spoonful of sautéed leeks, two tomato slices, and another layer of cheddar. Top with the second slice of bread, buttered side facing out.
  3. Place sandwiches in a preheated skillet over medium-low heat. Press down lightly with a spatula and grill for 3–4 minutes per side until the bread is mahogany-colored and the cheese is melted.