Ingredients
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1/4 cup sesame seeds, divided
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1 medium leek (about 9 3/4 ounces), dark green top removed and discarded
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5 tablespoons unsalted butter (2 1/2 ounces), divided
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1 1/4 teaspoon kosher salt, divided
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2 tablespoons balsamic vinegar
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2 teaspoons honey
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8 (1/4-inch-thick) sourdough bread slices
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1 (8-ounce) Brie cheese round, cut into 1/4-inch-thick slices
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1/2 teaspoon paprika
Directions
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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.
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Cut leek lengthwise into 4 strips; thinly slice leek strips crosswise to equal about 2 cups.
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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.
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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.
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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.