When I think of Alaska, salmon is the first thing that comes to mind. I have to be honest, salmon is not my favorite fish and I really have to be in the mood for it. When I was young, I loved salmon but grew tired of it because it was a staple in our house. By the time I was 21, I never wanted to look at salmon again and to this day, I only eat it when I have to. Now don’t get me wrong, I have dined in places that have knocked my socks off with their salmon dishes and on my last trip to Seattle, I found myself rekindling the romance. Smoked or teriyaki are my preferred ways to enjoy this delicacy from the Pacific Northwest and when I stumbled across a recipe for a Smoked Salmon and Gruyere Grilled Cheese from the blog, Baker By Nature, I just knew I had to recreate it for one of my Alaskan features.
Perfect for the spring, this sandwich is the epitome of elegance. Easy to make and down right delicious, I found myself falling in love again with salmon. Made with smoked salmon, Gruyere, fresh lemon zest and dill on grilled Rye, this tasty little number worked its way into my top ten favorite grilled cheese sandwiches of all time. Pair this with a nice glass of bubbly and you have a meal fit for a Queen.
Lucky for me, I work in a restaurant and was able to whip one up in no time. My coworkers loved me for it, as this sandwich was gone in a matter of seconds. With Mother’s Day just around the corner, this would be perfect to serve for brunch.
I hope you enjoy this sandwich as much as I did.
- 8 slices of bread (I used Rye, but you can use any bread of your choice)
- 8 ounces smoked salmon
- 1 cup Gruyere cheese, grated
- 1 tablespoon lemon zest
- 2 tablespoons fresh dill, chopped
- 4 tablespoons butter, for the pan (I used lemon butter but regular butter is fine)
- Lemon wedge for garnish (optional)
- Place 4 slices of the bread on a large clean work surface.
- Layer 1/8 cup of cheese, 1/4 of the salmon, a pinch of the lemon zest and fresh dill, and then another 1/8 of cheese on each slice of bread (basically dividing everything in 4 among the slices of bread), then top each with another slice of bread.
- Melt two tablespoons of the butter in a large skillet over medium heat. (I used a flat-tup grill since I was at work). Add the sandwiches, two at a time, and cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. (I also used a grill weight to ensure the sandwiches had a nice toasted finish.
- Repeat for all of the sandwiches, adding more butter to the pan as needed.
- Cut in half and serve at once. Garnish with a lemon wedge if desired.