Havarti Caramelized Leek Grilled Cheese (Printable)

Sweet leeks and creamy Havarti melted between golden buttery bread slices.

# What You'll Need:

→ 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

# How to Make It:

01 - Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Add sliced leeks, a pinch of salt, and pepper. Cook, stirring occasionally, until leeks are soft and caramelized, about 12 to 15 minutes. Set aside.
02 - Lay out the bread slices. Spread one side of each slice with softened butter.
03 - Place two slices, buttered side down, on a clean surface. Evenly distribute the 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, about 3 to 4 minutes per side. Press gently with a spatula for even grilling.
05 - Slice sandwiches in half and serve warm.

# Expert Suggestions:

01 -
  • The leeks turn into this silky, barely-sweet layer that makes you forget you're eating something this simple.
  • Havarti melts so smoothly it feels decadent, but the whole thing comes together faster than ordering takeout.
  • It's the kind of sandwich that makes people ask for the recipe, even though you'll want to keep it to yourself.
02 -
  • Don't rush the leeks—those 12–15 minutes of caramelization are non-negotiable, and the moment they smell sweet instead of raw is when you know they're done.
  • If your bread is too thick, the cheese won't melt before the outside burns, so choose slices that are roughly half an inch thick.
03 -
  • Add a thin spread of Dijon mustard inside the sandwich before cooking—it adds complexity without making anything taste mustardy, I promise.
  • If your leeks release a lot of liquid during caramelization, drain them well on paper towels before assembling, otherwise your bread will get soggy.
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