Leeks mignons hot-dog

Author: Les Cultures de chez nous
Hot dog aux mignons de poireaux
Preparation 10
Baking 10
Portions 4
Freezing No


  • 1 package of Les Cultures de chez nous trimmed leeks mignons (2 leek's white)
  • 1 baguette or ciabatta bread
  • 60 ml (1/4 cup) of olive oil
  • 30 ml (2 tablespoons) of butter
  • 60 ml (1/4 cup) of Dijon's mustard
  • 4 curly or romaine lettuce leaves
  • 190 ml (3/4 cup) of grated strong or sweet Cheddar cheese
  • Ground salt and pepper
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat BBQ at medium heat.
  • Blanch Les Cultures de chez nous trimmed leeks mignons in boiling water for 7 minutes. Cool down under cold water.
  • Brush with olive oil trimmed leeks and cook all sides for 10 minutes or until caramelization.
  • Meanwhile, slice baguette in two over its lenght and brush with butter. Grill on both sides. Garnish baguette with leeks mignon, lettuce leaves, mustard, Cheddar cheese and garnishing of your choices. Slice into small portions and maintain with a toothpick.

Chef's notes