1. Wash the leek and cut off the ends, keeping only the white part. Cut it in half lengthwise and finely slice.
2. In a hot pan, add a knob of butter and the sliced leek. Sauté over high heat for 2 minutes, stirring. Season with salt and pepper.
3. Reduce the heat and simmer covered for 8 minutes.
4. Preheat the oven to 240°C (475°F). In a bowl, mix the cooked leeks, cream, parmesan cheese, and grated cheese (reserving a small handful for later). Season with salt and pepper.
5. Butter one side of the slices of bread.
6. Butter an ovenproof dish.
7. Place half of the slices, buttered side up, in the dish. Add the leek filling, reserving a tablespoon per portion.
8. Close with the second slice of bread, buttered side on top of the filling. Then, cover the sandwiches with the remaining leek filling and grated cheese.
9. Bake for 10 minutes at 240°C (475°F). Serve with a salad dressed to your liking, it's ready!
Ingredients for
servings
1
leek
2
sliced breads
60g of
grated cheese
30g of
thick sour cream
1tablespoon of
parmesan
1handful of
lettuce
5g of
butter
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
110 kcal
5 %
Fat
8,42 g
12 %
of which saturated
5,45 g
27 %
Carbohydrates
2,26 g
1 %
of which sugar
1,51 g
2 %
Protein
5,8 g
12 %
Fibers
0,96 g
?
More data
Salt
0,17 g
3 %
Cholesterol
28 mg
?
sodium
68 mg
?
magnesium
15 mg
5 %
phosphorus
132 mg
16 %
potassium
117 mg
6 %
calcium
197 mg
25 %
manganese
0 mg
8 %
iron
1 mg
6 %
copper
0 mg
5 %
zinc
1 mg
6 %
selenium
3 µg
6 %
iodine
7 µg
4 %
vitamin A
60 µg
7 %
beta-carotene
?
?
vitamin D
0 µg
0 %
vitamin E
0 mg
4 %
vitamin K
?
?
vitamin C
8 mg
13 %
vitamin B1
0 mg
2 %
vitamin B2
0 mg
6 %
vitamin B3
0 mg
1 %
vitamin B5
0 mg
2 %
vitamin B6
0 mg
6 %
vitamin B12
0 µg
37 %
vitamin B9
38 µg
19 %
Less data
* As an indication, before cooking, RDA of the EU.