Grilled White Cheddar, Bacon and Leek Sandwich
From Sandwiches of the World.
Serves 4
Ingredients
1 lb. Grafton Village Extra Aged White Cheddar, or other extra sharp white cheddar
12 strips Niman Ranch applewood smoked bacon, or other applewood smoked bacon
2 large leeks
1 Tbsp. olive oil
Salt and Pepper, to taste
8 slices Pain D'Avignon 7 Grain Pullman, whole foods organic 12 grain bread, or other multi-grain bread
8 tsp. chipotle mustard (recipe follows)
8 tsp. unsalted butter
Chipotle Mustard
1/2 cup Grey Poupon or other Dijon style mustard
6 Tbsp. light brown sugar
4 Tbsp. chipotle puree
Method
Shred Cheese on the coarse side of a hand grate, and reserve. Lay bacon flat in a single layer on a large baking sheet and bake for 13-15 minutes at 350, or to desired crispness.
Cut each slice in half. Reserve.
Trim dark green outer leaves from leeks, then cut in half lengthwise and rinse carefully, to remove any soil. Season leeks with olive oil, salt and pepper, then grill or broil until cooked through. Thinly slice and reserve. (Leeks may also be thinly slice, then sauteed in olive oil until soft and just beginning to turn golden).
To make the chipotle mustard, puree 1 can chipotle en adobo (available in most supermarkets) in blender until smooth, adding a little water to release blades if necessary. Combine with Dijon style mustard and brown sugar and mix well.
Method
If using Pain D'Avignon or other unsliced bread, cut eight 3/8 inch slices. Spread each slice of bread with 1 tsp. chipotle mustard. Top each of 4 slices with 2 oz. (1/2 cup) grated cheese, 3 half slices of bacon, a quarter of the leeks, 3 more half slices bacon, 2 oz. cheese, and a second slice of bread. Butter the outside of each sandwich and cook on griddle or in a large frying pan until golden brown on one side. Turn and continue cooking until golden brown on second side.
 Sandwiches of the World
Alan Batt
After looking through Sandwiches of the World you will never be able to look at another sandwich the same way again. With recipes from 108 different chefs and amazing photography by famed photographer Battman, its a wonderful way to dream up what could be for lunch, dinner, or even breakfast. These sandwiches are anything but ordinary and the photography is exceptional. Part of the series that includes Soups ($55.95), and The Colors of Dessert ($55.95). Hardcover, 186 pp. $55.95.
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