This is an experiment I tried over the weekend. It had limited success. It tasted good. But I hadn’t thought of the mayo melting when it was put on the grill.
Here’s what I did:
I trimmed the very top leaves and the bottom off the leek. This left me with the tender pale green part of the plant. I sliced the leek in half. Make sure to rinse off whatever grit is lodged between the leek’s layers. I laid the leek halves out on foil. To make the filling I chopped some fresh red onion and yellow onion from the garden (tops included). I added 1/4 cup olive oil mayo, two finely chopped garlic cloves, and two slices of bacon, chopped. I had some leftover bacon from BLTs the night before. I also threw in some chopped garlic chives and basil from the garden. I sliced some fresh Roma tomatoes from the garden and arranged them on top of some washed, rainbow Swiss chard from the garden. I topped the tomatoes and Swiss chard with grated Parmesan cheese. I folded the foil around everything like a square packet. Then it got put on the grill for about ten to fifteen minutes.
Here’s the result: