4 (1 1/4-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace), cut in half lengthwise
4 (1-ounce) slices lean ham, cut in half lengthwise
2 1/2 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons dry sherry
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup breadcrumbs
2 English muffins, split and toasted
How to Make It
Remove roots, outer leaves, and 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 and 1 piece of ham. Place wrapped leeks, seam sides down, in an 8-inch square baking dish.
Preheat oven to 450°.
Place flour in a small saucepan; gradually 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; stir in sherry, salt, and pepper. Pour sauce over wrapped leeks, and sprinkle with breadcrumbs. Bake at 450° for 10 minutes or until golden. Arrange 2 wrapped leeks on each English muffin half; spoon sauce evenly over leeks.
I just read that this is considered a breakfast/brunch dish; I had it as a light vegetarian dinner. It was very good. I made two slight changes: I used nutmeg in the sauce because I didn't have dry sherry and I used whole wheat breadcrumbs as the topping.
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