Imported from Instagram

Prosciutto, Caramelised Leek, Comté and Mustard Toasties

Name: Prosciutto, Caramelised Leek, Comté and Mustard Toasties
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 tbsp Salted butter (Divided: 1 tbsp for the leeks and 1 tbsp for frying the toasties.); 1 Leek (Chopped.); 1 tbsp Honey; 1 tsp Balsamic glaze; 0.5 Chicken stock (The source does not specify a unit; add about half at a time.); Salt (To taste.); Black pepper (To taste.); 4 slices Sourdough bread; Comté (A generous grating; amount not specified.); Mozzarella (A generous grating; amount not specified.); 2.5 slices Prosciutto (Source gives a range of 2–3 slices; use the amount that suits the sandwich.); 1 tsp Whole grain mustard; 4 tbsp Mayonnaise (Use 2 tbsp for mustard mayonnaise; spread the remaining 2 tbsp thinly on the bread.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Golden sourdough toasties layered with sweet, slow-cooked leeks, mustard mayonnaise, melted comté and mozzarella, and salty prosciutto. A rich, sweet-and-savory sandwich for a comforting meal.

2 servings60 minEuropean

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Ingredients

2 tbsp Salted butter (Divided: 1 tbsp for the leeks and 1 tbsp for frying the toasties.)
1 Leek (Chopped.)
1 tbsp Honey
1 tsp Balsamic glaze
0.5 Chicken stock (The source does not specify a unit; add about half at a time.)
Salt (To taste.)
Black pepper (To taste.)
4 slices Sourdough bread
Comté (A generous grating; amount not specified.)
Mozzarella (A generous grating; amount not specified.)
2.5 slices Prosciutto (Source gives a range of 2–3 slices; use the amount that suits the sandwich.)
1 tsp Whole grain mustard
4 tbsp Mayonnaise (Use 2 tbsp for mustard mayonnaise; spread the remaining 2 tbsp thinly on the bread.)

Steps

1
Heat a frying pan over medium heat and melt 1 tbsp of the salted butter. Add the chopped leek, honey, balsamic glaze, salt, and black pepper.
2
Fry the leek mixture for about 5 minutes, stirring occasionally. Add the chicken stock gradually, about half at a time.
3
Reduce the heat to low and cook the leeks slowly for about 40 minutes, until the liquid has evaporated and the leeks are completely softened and caramelised.
4
In a small bowl, mix 2 tbsp of the mayonnaise with the whole grain mustard to make mustard mayonnaise.
5
Spread a thin layer of the remaining plain mayonnaise on one side of each bread slice.
6
Heat a frying pan over medium-high heat and add the remaining 1 tbsp butter. Place one slice of bread in the pan, mayonnaise-side down.
7
Spread some mustard mayonnaise over the bread in the pan. Top with half the caramelised leeks, then grate a generous amount of comté and mozzarella over the leeks.
8
Place a second slice of bread on top, mayonnaise-side up. Cover the pan with a lid and fry for a couple of minutes, until the underside is golden.
9
Flip the toastie and fry the other side until golden and the cheese has melted. Place the prosciutto in the middle, then serve. Repeat with the remaining ingredients to make the second toastie.

Notes

The source does not specify the amount of comté or mozzarella, or the unit/volume for the chicken stock. It says to add the prosciutto in the middle after frying; the exact assembly detail is not further specified. The transcript suggests rocket in the sandwich or salad on the side as optional freshness, but gives no quantity.