Adam Schneider based the signature dish at his New York grilled cheese restaurant Little Muenster on one of his favorite pastas. It's the sandwich equivalent of spaghetti carbonara.

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.

More Grilled Cheese Recipes


Next Story