Food Recipes Lunch Sandwiches & Wraps Mini Brie Sandwiches with Quick Balsamic-Leek Jam 4.0 (1) 2 Reviews These crisp, buttery, and supremely gooey grilled cheese sandwiches get fantastic tang from sourdough bread and a bright mustardy bite from leeks. They were inspired by a quiche that TV personality Alex Guarnaschelli ate years ago made from brioche layered with caramelized leeks and baked with Gruyère and Parmesan. In this version, she uses Brie because she says that while there are cheeses with more distinct flavor, no other cheese ends up so creamy. By Alexandra Guarnaschelli Alexandra Guarnaschelli F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris); Restaurant Daniel (New York); Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook. The first thing I ever made was the coffee cake. I made it again and again. I kind of couldn't believe it worked! Make the batter, bake and magic. My exploration of baking led to a love affair with savory food. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. The most significant so far has definitely been Guy Savoy. He taught me so much about vegetables in particular. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. Favorite cookbook of all time. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is your current food obsession? I am currently obsessed with fresh gooseberries. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I admire so much what Anne Sophie Pic has achieved in France. I would love to eat her cooking! Joe Beef in Montreal, Canada. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. Willie Mae's Scotch House in New Orleans. I think this pick is self-explanatory. I am always looking for an excuse to go to New Orleans. Best bang-for-the-buck food trip—where would you go and why? I love Charleston, South Carolina. There are many affordable places to eat, so many local ingredients to explore. It's also beautiful. I'd start at Hominy Grill and The Ordinary, followed by a slice of coconut cake at The Peninsula Hotel. What do you eat straight out of the fridge, standing up? Cold meatballs encased in tomato sauce. I love unearthing them like boulders. Five people to follow on Twitter: Chris Cosentino, @offalchris Joyce Carol Oates, @JoyceCarolOates Melanie Dunea, @melaniedunea Roy Choi, @RidingShotgunLA Gael Greene, @GaelGreene Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Charissa Fay Total Time: 30 mins Yield: 8 servings Cook Mode (Keep screen awake) Ingredients 1/4 cup sesame seeds, divided 1 medium leek (about 9 3/4 ounces), dark green top removed and discarded 5 tablespoons unsalted butter (2 1/2 ounces), divided 1 1/4 teaspoon kosher salt, divided 2 tablespoons balsamic vinegar 2 teaspoons honey 8 (1/4-inch-thick) sourdough bread slices 1 (8-ounce) Brie cheese round, cut into 1/4-inch-thick slices 1/2 teaspoon paprika Directions Toast 1 tablespoon sesame seeds in a medium skillet over medium-high, stirring often, until sesame seeds begin to turn light brown, about 2 minutes. Remove from skillet, and set aside. Cut leek lengthwise into 4 strips; thinly slice leek strips crosswise to equal about 2 cups. Melt 1 tablespoon butter in a medium skillet over medium; add leek pieces and 1 teaspoon salt. Cook, stirring often, until leek begins to brown, about 10 minutes. Add vinegar and honey, and cook, stirring constantly, until vinegar mixture clings to leek pieces, about 2 minutes. Remove from heat. Place 4 bread slices on a flat surface, and arrange 2 ounces cheese in a single layer on each bread slice. Sprinkle evenly with paprika, toasted sesame seeds, and remaining 1/4 teaspoon salt. Top evenly with balsamic-leek jam; cover with remaining 4 bread slices. Press down gently on each sandwich. Spread remaining 1/4 cup butter on top and bottom of sandwiches; sprinkle with remaining sesame seeds. Heat large skillet over medium-high. Place sandwiches in a single layer and cook until browned, about 4 minutes per side. Transfer to a cutting board and cut each sandwich into 4 pieces. Originally appeared: February 2019 Rate It Print