2016 Grand Prize Winner: Scandinavian Summer Grilled Cheese Sandwich

  • Chef: Melissa Routzahn
  • Ready in: 30 minutes, plus time to marinate
  • Serves: 1-2
  • Complexity: medium
2016 Grand Prize Winner:  Scandinavian Summer Grilled Cheese Sandwich


  • For the marinated cucumbers/onions:
  • ⅓ English cucumber, thinly sliced
  • ½ small onion, thinly sliced
  • ⅔ cup white vinegar
  • ⅔ cup water
  • ½ cup sugar
  • 1 teaspoon salt
  • 1/2 lemon sliced into ¼-inch rounds
  • For the mustard-dill spread:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon finely chopped fresh dill
  • For the sandwich:
  • 6 ounces cold smoked salmon
  • 6 ounces Rumiano Organic Havarti, sliced
  • Small bunch watercress, stems removed
  • 4 slices light rye bread
  • 2 tablespoons butter, softened


For citrus-marinated cucumbers and onions: Combine water, vinegar, sugar and salt in a small saucepan and place over medium-high heat. Bring just to a boil and remove from heat. Add lemon slices to hot mixture. Allow to cool to room temperature. Put sliced cucumbers and onions in a small container and pour cooled marinade and lemon slices over them. Refrigerate at least 3 hours or overnight. Drain and remove lemon slices. For dill-mustard spread: Combine mustard, mayonnaise, sour cream and dill in a small container and set aside. For sandwich: Heat a large nonstick skillet over low heat. Spread ½ tablespoon butter on one side of each slice of bread. Put each slice of bread butter-face down in the skillet and top each with cheese slices. When cheese begins to melt, top one slice of each sandwich with 3 ounces smoked salmon. Top salmon with a layer of mustard-dill spread, then cover with citrus-marinated cucumbers and onions. Top with watercress leaves. When cheese has completely melted, use a spatula to put the sandwich halves together and remove from heat.

Leave a comment

You are commenting as guest.





americanhumane 2016