alive logo

Smoked Salmon Grilled Cheese Sandwich


    Smoked Salmon Grilled Cheese Sandwich

    Serves 4


    Assertive mustard, smoked salmon and hearty rye bread team up to create an all-grown-up grilled cheese sandwich with sophisticated flair. If desired, low-salt Swiss cheese can replace Gruyère if you’re trying to limit your sodium intake. For more nutritional bang, look for rye bread that lists whole rye flour as the first ingredient instead of wheat flour.

    8 thin slices dark rye bread
    1 1/2 Tbsp (30 ml) grainy or creamy Dijon mustard
    4 oz (115 g) smoked salmon
    1 cup (250 ml) sliced roasted capsicum
    1 cup (250 ml) grated Gruyère cheese
    1 cup (250 ml) rocket
    1 1/2 Tbsp (30 ml) unsalted butter, room temperature

    Heat cast iron pan over medium heat.

    While pan is heating, arrange sandwiches. Lay out 8 slices of rye bread and spread each with an equal amount of mustard. Top 4 slices with smoked salmon, roasted pepper, cheese and rocket. Place remaining bread slices on top, mustard side down and butter tops with half the butter.

    Place sandwiches in pan, in batches if necessary, butter side down. Cook until bottom sides of bread are toasted. Spread remaining butter on top side of the sandwiches, flip over and press down on them with spatula. Continue cooking until both sides are toasted.

    To serve, slice grilled sandwiches in half.

    Each serving contains: 1478 kilojoules; 20 g protein; 17 g total fat (7 g sat. fat, 0 g trans fat); 33 g total carbohydrates (3 g sugars, 5 g fibre); 698 mg sodium

    source: "Cooking With Mustard", alive Australia #16, Winter 2013


    Smoked Salmon Grilled Cheese Sandwich




    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.