Description
This Creamy Smoked Salmon Grilled Cheese combines gooey Gruyère and rich smoked salmon for a delectable comfort food experience.
Ingredients
Scale
- 4 slices Sourdough or Rye
- 1 cup Gruyère Cheese
- 8 ounces Cold-smoked Salmon (Lox)
- 1 teaspoon Lemon Zest
- 1 tablespoon Fresh Dill
- 2 tablespoons Butter
Instructions
- Prepare: Begin with a clean work surface and lay out four slices of your chosen bread, ready to assemble this delectable sandwich.
- Assemble: For each slice, generously add 1/8 cup of grated Gruyère cheese, followed by a quarter of the cold-smoked salmon. Sprinkle a pinch of lemon zest and a touch of dill for added flavor.
- Layer: Top the first layer with another 1/8 cup of Gruyère cheese before placing a second slice of bread on top to form a sandwich.
- Melt: Heat 2 tablespoons of butter in a skillet over medium heat until melted and slightly bubbling.
- Cook: Carefully place two sandwiches in the skillet and cook for approximately 3 minutes on each side, or until the bread is golden brown and the cheese is deliciously melted.
- Adjust: Keep an eye on the heat; if the bread is browning too quickly, reduce the temperature to ensure the cheese has time to melt without burning.
- Serve: Once cooked, remove the sandwiches from the skillet, slice them in half, and serve immediately while they’re warm and gooey.
Notes
- Gruyère cheese melts beautifully; if unavailable, substitute with Emmental or fontina.
- For a dairy-free option, use oil instead of butter.
- Chives or parsley can substitute for dill.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg