Spring Toastie with Sauteed Leeks + Pickled Lemon Onions

Recipe development and food styling by Sharon Halkovics

Spring Toastie with Sauteed Leeks + Pickled Lemon Onions

For pickled lemon onions:
2	medium onions, peeled and cut into 1/4" rings
1/4 cup	white wine vinegar
2 tbsp	sugar
1/2 tsp	salt
1/4 cup	lemon juice
1/4 cup	water
for sauteed leeks:
1	medium leek, cleaned, halved, and thinly sliced (white and light green parts)
1 tbsp	olive oil
for sandwiches:
4 slices	sourdough bread, 1/2"-3/4" thick
3 tbsp	mayonnaise
1 tsp	fresh thyme
3-4 oz	shredded mozzarella (about 1 1/2 - 2 cups)

Instructions

For Pickled Lemon Onions:

Place onion slices in a clean jar. Combine vinegar, sugar and salt in a small saucepan and heat over medium high until boiling. Turn off heat and add lemon juice, stirring until sugar and salt is dissolved. Pour hot solution over onions and top with water until completely covered. Cool for 20 minutes, cover, then refrigerate for at least 2 hours before serving. Pickled onions will last about 1 week in the fridge.

For Sauteed Leeks:

Heat olive oil in a small skillet over medium heat. Reduce heat to medium-low and add the leeks, a generous pinch of salt, and a dash of black pepper. Cook, stirring occasionally, until leeks are tender and golden, about 5 minutes.

For Sandwich Preparation:

Mix the fresh thyme with the mayonnaise. Spread herb mayonnaise over top side of each piece of bread.

Heat a large nonstick skillet over medium heat. Place 2 slices of bread, mayonnaise side down, in skillet and top with 1/2 cup cheese. Add 2-3 heaping tablespoons of sauteed leeks and a few slices of pickled onions on top of the cheese. Add an additional 1/4 cup cheese on top of onions. Top each sandwich with second slice of bread, mayonnaise side up.

When the undersides of bottom pieces are golden brown, about 3-4 minutes, flip the sandwiches. Press down gently to encourage even browning and melting. Cook until sandwich is golden brown and toasty, and the cheese is melted. Enjoy immediately.