Gruyere, Chevre, Leek Confit and Pancetta Melt
Photo: Adam Schneider

Serves 1


  • 3 slices Gruyére
  • 2 Tbsp. Chèvre
  • 2 slices cooked pancetta
  • 1 1/2 Tbsp. leek confit (to make the confit, clean leeks and cook slowly in butter till they turn a pale green color)
  • 1 Tbsp. butter
  • 2 slices of bread


Assemble the sandwich starting with the Gruyére, then add leeks and pancetta. Finally, crumble the Chèvre on top. Spread the butter on the outside of the sandwich and grill until golden.

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