"Put the sliced leeks, garlic and butter in a medium saucepan on a medium-low heat, season well, then saute, stirring occasionally, for 15-20 minutes, until the leeks have cooked down and turned sticky. Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Stir the flour into the leek mix and cook for a minute or so, until it becomes a biscuity roux. Pour in the milk, turn up the heat a little and whisk until the sauce is smooth."
"Keep whisking for a minute, until the sauce thickens, then take off the heat. Whisk in the mustard and two-thirds of the grated comte and cheddar, and put to one side. Toast the bread (in batches, if need be), then butter one side of each slice. Lay four slices of toast buttered side down on a lined baking sheet. Spread each one with a generous amount of the leek bechamel, then top with a second slice of toast, this time buttered side up."
Thinly sliced leeks and garlic are softened in butter over medium-low heat until sticky, then combined with flour to form a biscuity roux. Milk is whisked in until a smooth béchamel develops, then mustard and two-thirds of grated Comté and cheddar are stirred in. The leek béchamel can be made in advance and set aside. Toasted bread slices are buttered, layered with the béchamel and second slices, finished with more béchamel and remaining cheese. The sandwiches bake at a high temperature for 10–14 minutes until golden, bubbling and oozy. Serve immediately with a dressed bitter-leaf salad if desired.
Read at www.theguardian.com
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