Leeks Cordon Bleu

As my love affair with leeks continues, I just can’t imagine what took me so long to try them. It’s amazing how many ways there are to use these giant ‘onions’.

The ‘cordon bleu’ idea has been around forever and generally it features a specific cut of meat stuffed with ham and cheese. In this recipe, the leeks are wrapped in Swiss cheese & Canadian bacon, then baked in a béchamel sauce and served over steamed rice.

Though ham and Canadian bacon look and taste remarkably similar, they’re not the same thing. Ham comes from the back legs, specifically the thighs and rear end, while Canadian bacon comes from the center of the pig’s back otherwise known as the eye of the pork loin.

There are a few names for Canadian bacon which include back bacon and pea meal bacon. During the early part of the last century, yellow peas were ground up and used to coat and cure pork loin. This became known as pea meal bacon. Once cornmeal became more readily available, it was swapped out for the pea meal.

Probably the bacon most people are familiar with is American bacon, which comes from the belly of the pig and tends to be much fattier …. hence the name ‘streaky bacon’.

I have to be honest, I’ve never been a bacon lover (which probably stems back to my Dad’s home cured version !!) but I did find this meal light and tasty.

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Leeks Cordon Bleu

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

leeks cordon bleu

Servings

SERVINGS MetricUS Imperial

Ingredients

• 4 large leeks
• 4-35 gm slices Swiss cheese, cut in half lengthwise
• 16 slices Canadian bacon (four slices per serving)
• 2 1/2 Tbsp flour
• 3/4 cup milk
• 3/4 cup chicken broth
• salt & pepper to taste
• 1/4 cup panko breadcrumbs
• steamed rice for serving

Course Main Dish Cuisine American Keyword leeks cordon bleu Servings SERVINGS MetricUS Imperial Ingredients 4 large leeks 4-35 gm slices Swiss cheese, cut in half lengthwise 16 slices Canadian bacon (four slices per serving) 2 1/2 Tbsp flour 3/4 cup milk 3/4 cup chicken broth salt & pepper to taste 1/4 cup panko breadcrumbs steamed rice for serving

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Remove roots, outer leaves & tops from leeks; leave 6-inches of each leek. Cut each in half crosswise. Steam, covered 8 minutes or until tender. Wrap each leek half in 1 piece of cheese & top with 4 pieces of Canadian bacon. Place leeks in an 8-inch square baking dish.

   
2. Preheat oven to 450 F.
3. Place flour in a small saucepan; add milk, stirring with a whisk until blended. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk. Reduce heat & season with salt & pepper. Pour sauce over leeks & sprinkle with panko crumbs.
4. Bake for 10 minutes or until golden. Serve over steamed rice.