Dairy Farmers of Canada

Grilled cheese sandwich with leek confit

Our dietitians' favourite

This is the Grilled cheese sandwich with leek confit recipe.

  • Prep: 15 min
  • Cooking: 15 min
Yields 24 servings
grilled cheese sandwich with leek confit


  • 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
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



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.


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.

Learn more about

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
Folate: 21 %
Phosphorus: 16 %
Selenium: 23 %
Vitamin B12: 31 %