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  • 250 g leeks, finely chopped
  • 2 cloves garlic, finely grated
  • 1 red onion, finely chopped
  • 6 T butter
  • 2 T olive oil
  • 100 g Cheddar, grated
  • 100 g Emmenthaler, grated
  • 100 g mature Gouda, grated
  • 8 slices sourdough bread

1. Sauté the leeks, garlic and red onion in 2 T butter and the olive oil, then mix with the grated cheese.

2. Spread the remaining butter on both sides of the bread. Place a generous amount of cheese mixture between two slices of bread and fry in a heavy-based pan (if you don’t already have one of those electric toasted sandwich presses) in which some butter has been melted.

3. Use another heavy cast-iron pan (if you have one) to weight down the sandwich. Turn the sandwich carefully and make sure it is brown and golden on both sides and all the cheese is melted.

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Sam Woulidge

Recipe by: Sam Woulidge

Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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