When I tell you this sandwich has everything: goat cheese and rhubarb sandwich with caramelized leeks… Truly I couldn’t put this sandwich down it was so good. Definitely taking advantage of the last of the rhubarb in the next week and you should too!!
Here’s how to make it:
Goat cheese and rhubarb sandwich with caramelized leeks
Ingredients
- 5 stalks rhubarb
- 1/2 cup sugar
- 1 leek
- olive oil
- salt/pepper
- 6 oz goat cheese
- 2 slices sourdough bread
- 1 tbsp butter
Instructions
- Make your rhubarb. Chop rhubarb into bite 3/4inch pieces and add to a bowl. Combine with sugar and let sit for 10 min to let liquid out of rhubarb.
- Stirring occasionally, add rhubarb / sugar to saucepan on medium heat and cook until rhubarb has broken down, about 6 min.Remove from heat and let cool.
- Meanwhile, slice leeks and rinse thoroughly as they can be dirty. Slice and then add 1 tbsp of butter to a pan. Add slices to a pan and cook about 2 min per side on medium heat, or until each side is nicely browned.
- Coat bread in olive oil and cook in a pan for2-3 min per side. Add goat cheese to bread and then add rhubarb compote and leeks. Serve as toast or a sandwich. Enjoy!
Video
Notes
*this yields about 1.5 cups of rhubarb so a bit extra than you’ll need but it’s great on ice cream or as a topping 👌🏼
