THE grilled cheese
Like most kids, mine love grilled cheese. When my husband is out for a business dinner or a guy’s night out, we usually have grilled cheese and tomato soup at home. It doesn’t have to be complicated to make everyone happy. Usually, I use my shokupan (pain de mie) and whatever cheese I have in my fridge.
The other day, we were watching “Somebody Feed Phil,” a food travel show on Netflix that my art curator, Sue, recommended. Phil was enjoying a “toastie” at Borough Market in London, and it looked amazing. Phil mentioned crusty bread, leeks, and butter—and I decided to up my game.
The toastie I came up with was so delicious that I want everyone to try it. This is no everyday sandwich—use the highest-quality ingredients you can find. (I like bread from Grand Central Bakery in Seattle.)
I have never been to London. My family and I were going to go there last year, but like so many people’s travels, it got canceled. When COVID is behind us, I can’t wait to walk through Borough Market and find that toastie. In the meantime, I’m glad I’ve got my own.
The grilled cheese
Serves 4
1 loaf good white bread (I prefer Como), sliced
8 to 10 oz (or 250 grams) Gruyere cheese, sliced ⅛” thin
1 leek, cut in 1½” pieces then julienned thinly
2 teaspoon minced garlic
4 tablespoons unsalted butter
Melt butter on medium heat in a large cast-iron skillet or a regular large size pan. Add garlic and leeks and sauté until soft, about 5 minutes. Remove from skillet.
In the same skillet, melt 1 tablespoon of butter and coat the skillet well. Lay two slices of bread in the skillet. Spread one-quarter of the leek mixture evenly on each piece of bread and top with a single layer of cheese—or more, if you like things extra cheesy. Top each with another slice of bread.
Cover the pan with a lid and cook for about 5 to 7 minutes, until you hear sizzling.
Remove the lid and check to see that the bottom is a nice golden-brown. Flip the sandwiches and cook uncovered, until the other side is golden-brown.
