Six months ago I wouldn’t have been able to suggest one use for a leek, nor tell you what it tastes like.

Today I know oodles, and I can tell you that a leek, while similar in flavour to an onion; is more mild, doesn’t cause tears and is much more pleasant when eaten raw.

In fact, the leek has cropped into a plethora of dishes that I make because it is so incredibly versatile.

My first leek-experiments began with leek soup. Unfortunately since I was new to the world of soups, my first few attempts did not turn out quite as planned. My first successful dish was a leek and cauliflower cream soup which I would heartily recommend to anyone!

From there it invaded my stir-fries, noodle dishes and finally it conquered salads. No one had suggested that I try eating the leek raw, but it was that day that I truly discovered what they are capable of. While it still leaves a faint onion-y aftertaste, it is nothing compared to the violence of a raw onion! 

Today was the leeks crowning moment, thus far at least. It has now also taken over the realm of sandwiches.

The result? A healthy meal that any sandwich lover will enjoy, and that I’m going to share with you!

What do you need?

A nice whole grain/wholesome bread.
A leek.
A tomato.
A few slices of cheddar.
Finely grated parm.
Mayonnaise.
Salt and Pepper.

In my case all were organic except for the mayonaise. I would like to have left it out, but sadly I enjoy it just a little too much.

Variations: I suspect a mild ranch dressing would have also complemented the sandwich. Lettuce would have been a wonderful addition, I simply didn’t have any. And avocado as well, though I can’t abide the texture.

First, toast the bread. Slice the leek and tomato thin, the leek especially. You will want to use the white of the leek, (and do make sure it is well washed as sand likes to sneak between the leaves).

Spread the mayo on one toast. Place the tomato first on the other slice of bread, covering as much bread as possible, followed by a plentiful amount of finely sliced leeks. (There is method to this particular madness – the mayo softens the one side of the sandwich while the juices from the tomato work their magic on the other. This way you can avoid putting mayo on both sides and you don’t have to worry about a dry sandwich. Blatantly I think these things through just a little too much.)

Crumble the cheddar onto the bread and then sprinkle a teaspoon or so of the parm on top.

Add salt and pepper to taste.

Toss the nicely mayo-ed side onto it all and voila! A decadent and delicious dinner. :P

Long live the leek!