Your grilled cheese has been sorely missing raw leeks.
if you want the cheese and leeks to compete for center stage. Choose a buttery, if you’d prefer them to dance together. Put the cheese in the freezer for about 30 minutes to firm up, then grate enough cheese to yield, just enough to yield aboutboth sides of the bread. Divide the cheese-leek mixture between 2 slices of bread, then close them up to make 2 sandwiches.
Melt a pat of butter in a skillet over medium heat. Transfer the sandwiches to the skillet, cover it, and reduce the heat to medium-low. Cook until the bottom of the bread is lightly brown and the cheese is starting to melt. Add another pat of butter to the pan and raise the heat to medium. Flip the sandwiches, then cover again. After a minute, turn off the burner and let the sandwiches sit in the covered skillet until the butter has completely melted.
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