¾–1 cup grated Comté, Fontina, or sharp cheddar (about 70g), frozen 30 minutes before grating
1 leek, white and pale green parts only
Sea salt and black pepper
Unsalted butter, for the pan and bread
Optional: pinch of cayenne, piment d'Espelette, white pepper, or nutmeg
Recipe
Lightly toast the 4 slices of sourdough bread.
Mince the whites and pale green of the leek to yield about ¼ cup. Toss with the grated cheese, a little sea salt, and any optional spices.
Butter both sides of the bread. Divide the cheese-leek mixture between 2 slices and close to make 2 sandwiches.
Melt a pat of butter in a skillet over medium heat. Add sandwiches, cover, and reduce to medium-low. Cook until the bottom is lightly browned and cheese is beginning to melt.
Add another pat of butter to the pan, raise heat to medium, flip the sandwiches, and cover again. After 1 minute, turn off the heat and let the sandwiches rest in the covered skillet until the butter has fully melted and the cheese is gooey. Serve immediately.
