Make 2 –4 servings
12 slices of pumpernickel bread
6oz | 180 g
Tre Stelle® Swiss Cheese Slices
1 tbsp |15 mL butter
2 cups |500 mL
leeks, finely chopped
2 tbsp |30 mL
white balsamic vinegar
1 tbsp |15 mL
sugar, honey or maple syrup
Salt Freshly ground pepper
In a saucepan, melt the butter on medium heat and brown leeks for 3–4 minutes.
Deglaze with balsamic vinegar, add sugar and season. Cook for 2 minutes.
Spread 4 slices of bread with leek confit, then top with Swiss cheese.
Cover with remaining bread slices. Butter outside of sandwich and cook in a skillet over medium heat for 4–5 minutes on each side.
Cut into bite-sized morsels and serve as an appetizer.
Created By: Dairy Farmers of Canada www.dairygoodness.ca