With anchovy, lemon and capers
Quick and easy for when you're on the go
Slice your bread into 2cm slices. Place into a hot oven for 5-8 minutes to crisp up. In the meantime, slice your leeks.
Melt the butter over a medium heat and add the leeks. Cook for a couple of minutes until they are soft.
Stir in the mustard powder and flour, it should become very thick. Then add in the milk, constantly stirring to make a thick sauce. Continue to cook the sauce for a few minutes.
Stir in your chosen cheese until melted and season to your liking.
Spoon the leek mixture onto your bread, brown under the grill and serve. Enjoy!
Recipe inspired by The Spruce Eats.