This is a fancy French important-sounding term for a grilled cheese sandwich. It’s simple yet tasty. The ingredients are what make it special, so don’t substitute for the Gruyere cheese or the locally smoked salmon (I get mine at Cross Fisheries of Charlevoix).
Ingredients
- ½ pound smoked salmon
- 8 slices of rustic bread, preferably sourdough
- 2 cups high-quality grated Gruyere cheese
- 4 tablespoons unsalted butter
Instructions
Layer smoked salmon and Gruyere between slices of bread. Butter the outside of the sandwiches. Toast the sandwiches over medium heat slowly so that the outside is golden brown and the cheese is thoroughly melted on the inside. Cut the sandwiches in quarters and serve immediately. One classic French twist I like is to serve a side of béchamel or mornay sauce for dipping.
