Grilled Gruyere with Braised Leeks on Multigrain Bread

By bakers_delight85

Ingredients

• Braised Leeks:
• 2 medium leeks
• 1/4 cup extra-virgin olive oil
• 1/2 cup water
• Grated zest and juice of 1/2 lemon
• 1 tsp. fresh thyme leaves
• Scant 1/2 tsp. salt
• Pinch of freshly ground pepper
• Butter for spreading
• 8 slices dense multigrain bread
• 10 ounces Gruyere cheese, thinly sliced
• Dijon mustard

Details

Servings 4

Preparation

Step 1

Braise the Leeks: Preheat the oven to 400 degrees.
Trim off the root end of the leeks. Slice them lengthwise and remove any tough, dark green portions by cutting away from the root end on an angle and peeling them off. Clean the leeks thoroughly under running water to remove any dirt. Pat dry.
Heat a large skillet and add 2 Tbsp. of the olive oil. When the oil is hot, carefully place the leeks in the pan, cut side down. Cook for a few minutes, just until they are golden brown on one side. Remove the leeks and arrange them cut side up in a casserole dish. Add the water, lemon juice, and remaining 2 Tbsp. olive oil. Sprinkle the lemon zest, thyme, salt and pepper over the top. Cover tightly with aluminum foil and place in the oven.
Bake for 20 to 25 minutes. Then remove the foil and bake uncovered for another 20 minutes. The liquid will reduce and the leeks will caramelize. Let them cool. (The leeks can be braised up to 2 days ahead, covered and refrigerated.)
To assemble the sandwiches: Thoroughly butter 1 side of each slice of bread and arrange the slices butter side down. Divide the cheese evenly among the bread slices. Cut the braised leeks diagonally into 2-inch lengths and arrange them on 4 of the cheese topped slices of bread. On each of the other 4 slices, spread about 1 Tbsp. of Dijon mustard over the cheese (use more or less according to your taste and the strength of your mustard). Place the 2 slices together to make each sandwich. (The sandwiches can be assembled up to 1 day ahead and refrigerated, wrapped tightly in plastic.)
Place a batch of sandwiches in a large skillet over low heat. When they are brown and crispy on one side, flip them over and cook until brown and crispy on the other side, about 10 minutes per side. Keep warm in the oven while you cook the remaining sandwiches. Cut in half and serve.