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Tailgate Gourmet: Alex Guarnaschelli’s Brie and Leek Grilled Cheese Sandwiches

Tailgate Gourmet: Alex Guarnaschelli’s Brie and Leek Grilled Cheese Sandwiches:

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit KickHungerChallenge.com, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from Alex Guarnaschelli, the Executive Chef at Butter Restaurant in New York City. Chef Guarnaschelli takes a comfort food staple, grilled cheese, and elevates the simple crowd-pleaser with Brie and leeks.


Brie and Leek Grilled Cheese Sandwiches

Serves 4
· 3-4 tablespoons unsalted butter
· 2 leeks, dark green tops removed, quartered lengthwise, minced, thoroughly washed and dried
· Medium coarse sea salt
· ½ teaspoon paprika
· 8 large slices Pullman or Brioche style bread
· 16 ounces Brie cheese, cut into 16 slices

Cook the leeks: In a medium skillet, melt 1 tablespoon of the butter and add the leeks. Season with salt. Cook, over low heat, stirring, until the leeks become tender, for 3 to 4 minutes. Taste for seasoning. Cool.

Make the sandwiches: Place 4 slices of the bread on a flat surface and arrange 4 slices of cheese in a single layer on each slice of bread. Sprinkle with sea salt and use a small strainer to “sift” an even layer of paprika over the cheese. Top the cheese with the cooked leeks and “press” the other four slices of bread on top to make 4 sandwiches.

Cook the sandwiches: Heat a large skillet. Add 2 tablespoons of the butter and place the sandwiches in a single layer in the skillet. Increase the heat and cook them on one side until brown 5-8 minutes. Turn on the other and cook until brown, 3-5 minutes. Transfer to a flat surface and cut each one into fourths or sixths. Season lightly with salt.


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