Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 4 Servings
3 tablespoons unsalted butter, at room temperature
4 medium leeks, white parts only, coarsely chopped
1/3 cup (2 ounces) Wisconsin blue cheese, at room temperature
8 sandwich-size slices whole wheat bread
1 cup (4 ounces) Wisconsin medium or sharp cheddar cheese, coarsely grated
1 cup (4 ounces) Wisconsin havarti cheese, coarsely grated
In large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Add leeks and cook until very soft but not brown, 8 to 10 minutes. Transfer to bowl. Reserve skillet.
In small bowl, use fork to mash remaining 2 tablespoons butter with blue cheese. Mix well.
Spread blue cheese butter on 1 side of each slice of bread. Place 4 slices, buttered- side-down, on work surface. Distribute leeks on bread followed by cheddar and havarti. You may need to use your hand to compress the cheese. Top with remaining bread slices, buttered- side-up.
Heat skillet 2 minutes over medium-low heat. Put sandwiches into pan, cover, and cook 3 to 4 minutes, until undersides are golden brown. Watch carefully as blue cheese butter can burn fairly easily. Turn sandwiches, pressing firmly with spatula to flatten slightly. Cover and cook for 3 to 4 minutes, until undersides are well browned. Remove cover, turn sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until cheese has melted completely. (You may need to peek inside to make sure). Remove from pan and cool 5 minutes. Cut in half and serve.