Apple, Leek, and Gruyere Grilled Cheese

Apple, Leek, and Gruyere Grilled Cheese
Adapted from Eats Well With Others
Yield: 4-6 servings

Ingredients
1 loaf fancy bread of choice (I used a rustic french bread)
2 large leeks, white and light green parts only
2 oz. gruyere, shredded
1 granny smith apple, cored and sliced
Pinch nutmeg
Salt and pepper to taste
Butter, softened, for pan and for spreading on bread
Swirl of olive oil

Directions
Prepare the leeks: Chop off the dark green tops; discard or reserve for another use. Remove the very end of the bulb. Cut the white/light green stalk in half lengthwise, then slice thinly. Fill a large bowl with water and place the sliced leeks into it. Swirl them around with your fingers to help loosen any dirt on them. Remove the leeks to a colander, then dump out the dirt-infused water and rinse out the bowl. Repeat until you're not getting any dirt in the bottom of the bowl. Let the leeks drain in a colander while you grate the cheese and slice the apple.*

Heat a pat of butter and a swirl of olive oil in a large nonstick skillet over medium heat. Add the leeks, nutmeg, salt, and pepper. Cook for about 5 minutes, until leeks are softened. Add the apples and cook for a few minutes more, until apples are also soft. Remove from heat.

Meanwhile, set bread slices in pairs, and butter the outsides of what will be each sandwich. When apple and leek mixture is ready, build each sandwich: Lay apple slices on the un-buttered side of a slice of bread. Top with some leeks, then sprinkle on some gruyere, then top with the other piece of bread (buttered side out).**

Transfer any leftover apple-leek mixture into a bowl or storage container; wipe out the skillet. Return skillet to medium-low heat. Once it's hot, carefully add sandwiches to the pan. Cook for about 3 minutes on each side, turning carefully, until each side is crusty and golden. Remove each sandwich to a cutting board and, using a good bread knife, slice each sandwich in half.

Notes
Joanne (the original recipe writer) called for 4 large leeks for 4 servings. I used 2 large leeks and got 5-6 servings. Perhaps my leeks were bigger than hers, or her bread slices were bigger than mine? Her pictures don't look like she filled her sandwiches fuller than I did.

*At this point, Joanne said to blanch the leeks (boil for two minutes, then dunk in ice water). I did that, but didn't think it accomplished much other than getting another pan dirty and making the process more complicated, so I'm leaving that step out of my instructions.

**On this step, it's best to use your fingers so you have maximum control over your ingredients. Just let the apple-leek mixture cool enough for you to handle it. For more cheese throughout the sandwich, do apple, cheese, leek, cheese. I tried it both ways and liked them about equally.