This is an elevated grilled cheese made with Gruyere, smoked salmon, and Meyer lemon.
A great way to use up any smoked salmon left over from a weekend brunch.
Add a half teaspoon of salt.
Elise Bauer
Do not stir while cooking.
on medium high heat.
While the pan is heating, arrange the sandwiches (next step).
Lay out 4 slices of bread.
On top of them layer slices of smoked salmon, cheese, and chives.
Top with a second layer of bread.
Butter the top bread slices generously with butter.
Once the pan is hot, place the sandwiches in the pan, butter side down.
Lower the heat to medium.
Let cook for a few minutes until the bottom of the sandwiches are well toasted.
Butter the top side of the sandwiches in the pan.
Use a metal spatula to flip the sandwiches over.
Press down on the sandwiches with the metal spatula.
Let cook until the bottom of the sandwiches is nicely browned.
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