Havarti Caramelized Leek Grilled Cheese (Printable)

Golden crispy bread with melted Havarti and sweet caramelized leeks create the ultimate comfort sandwich.

# What You 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 oz 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, about 12–15 minutes. Remove from heat and set aside.
02 - Lay out all bread slices. Spread softened butter evenly on one side of each slice.
03 - Place two bread slices buttered side down on a clean surface. Distribute caramelized leeks evenly over both slices. Layer Havarti cheese on top of the leeks. Cover with remaining bread slices, buttered side facing up.
04 - Heat a clean skillet or griddle over medium-low heat. Place sandwiches in the pan and cook until bread is golden brown and cheese is melted, about 3–4 minutes per side. Press gently with a spatula for even grilling.
05 - Remove sandwiches from heat and slice each in half diagonally. Serve immediately while warm.

# Expert Advice:

01 -
  • The leeks transform into something candy sweet and deeply savory, creating this incredible flavor layer you never knew grilled cheese needed
  • Havarti melts into this dreamy creaminess that holds everything together while letting those caramelized leeks shine through
02 -
  • Leeks hide dirt between their layers, so slice them first then swish them around in a bowl of cold water to remove any grit before cooking
  • Medium low heat is your friend here, high heat will burn the bread before the cheese has time to melt properly
03 -
  • Use a cast iron skillet if you have one, the heat distribution creates the most even golden crust
  • Pat the leeks dry with paper towels after caramelizing to prevent soggy bread
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