Leeks Cordon Bleu

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Yield: 4 servings (serving size: 1 english muffin half, 2 wrapped leeks, and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 26%
  • Fat: 10.6g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 22.8g
  • Carbohydrate: 44.1g
  • Fiber: 1.7g
  • Cholesterol: 40mg
  • Iron: 4.1mg
  • Sodium: 841mg
  • Calcium: 488mg


  • 4 large leeks
  • 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


  1. 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.
  2. Preheat oven to 450°.
  3. 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.
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