Triple cheese & leek

Triple cheese & leek

By
From
Melts
Makes
1
Prep
10 mins
Cooking time
20 mins
Photographer
Jaqui Melville

Yes, that’s right – three cheeses in one sandwich. As for the types of cheese, not everyone has these in their fridge but, if you get time, do try and search these out. Serve with a side of Carrot Caraway Fries

Ingredients

Quantity Ingredient
2 tablespoons butter, room temperature
1 leek, sliced
1 medium baguette
30g mature cheddar, sliced
20g comté, sliced
15g gruyère
or 15g ogleshield
freshly ground black pepper

Method

  1. Melt 1 tablespoon of the butter in a frying pan over a low heat. Add the leek and cook gently for 15 minutes until soft, stirring occasionally. Meanwhile, slice the baguette lengthways, butter the outside of each half and lay them butter-side down.
  2. Spoon the leeks onto one half of the baguette, evenly layer on all the cheeses and season with pepper. Top with the remaining half of the baguette, butter side facing out.
  3. Heat a heavy-based frying pan over a medium heat. Fry the sandwich in the pan for 3 minutes, then flip it over, press down using a spatula and cook for a further 2–3 minutes. If the cheese isn’t melted enough before you flip the sandwich, reduce the heat and cook for a bit longer on both sides. Alternatively, cook the sandwich in a panini press until golden and crisp on the outside and the cheese is melted on the inside. Slice and serve.

Best bread:

  • baguette
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