Assertive mustard, smoked salmon, and hearty rye bread team up to create an all-grown-up grilled cheese with sophisticated flair. If desired, low-sodium 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
2 Tbsp (30 mL) grainy or creamy Dijon mustard
4 oz (115 g) smoked salmon
1 cup (250 mL) sliced roasted red pepper
1 cup (250 mL) grated Gruyère cheese
1 cup (250 mL) arugula
1 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 arugula. 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 cheese sandwiches in half.
Each serving contains: 353 calories; 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
from “Cooking with Mustard“, alive #365, March 2013