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Wash and finely slice the leeks
Melt 20g butter in a pan along with any chicken fat removed from the gravy
Sauté the leeks until soft
Shred the chicken and add it with the gravy to the leeks
Reduce until there is no liquid left and remove from heat
Slice the bread
Spread Dijon mustard on each slice
Add grated Gruyère cheese, the leek mixture, and more Gruyère to create the sandwich
Spread butter on one side of the sandwich
Place in a hot pan and use a burger press to help the surface get crispy
Butter the top and flip when golden
Cook until toasty and melty
Remove to a board, cut in half, and sprinkle with flaky salt
Serve with hot chicken soup