Grilled cheese sandwich with leek confit
Our dietitians' favouriteThis is the Grilled cheese sandwich with leek confit recipe.
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 12 slices of pumpernickel bread
- 6 oz (180 g) Canadian Swiss cheese sliced
- Leek confit
- 1 tbsp (15 mL) butter
- 2 cups (500 mL) leeks finely chopped
- 2 tbsp (30 mL) white balsamic vinegar
- 1 tbsp (15 mL) sugar honey or maple syrup
- Salt
- Freshly ground pepper
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Preparation
In a saucepan, melt the butter on medium heat and brown leeks for 3–4 minutes.
Deglaze with balsamic vinegar, add sugar and season. Cook for 2 minutes.
Spread 4 slices of bread with leek confit, then top with Swiss cheese.
Cover with remaining bread slices. Butter outside of sandwich and cook in a skillet over medium heat for 4–5 minutes on each side.
Cut into bite-sized morsels and serve as an appetizer.
Tips
Serving suggestion: You may use any bread of your choice, and may be served as a complete meal with green salad or soup.
Leek confit can be prepared in advance and kept in the refrigerator for almost 1 week.
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Nutritional information
Per serving| Energy: | 189 Calories |
| Protein: | 8 g |
| Carbohydrate: | 22 g |
| Fat: | 8 g |
| Fibre: | 2.5 g |
| Sodium: | 279 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 185 mg |
| Vitamin B12: | 31 % |
| Selenium: | 23 % |
| Folate: | 21 % |
| Phosphorus: | 16 % |
