par Chef Eric Gephart

Smoked Salmon Grilled Cheese

Portions: 2 people
Temps de cuisson: 0 - 30 min
Fruits de mer


  • Main

Some would say if you added anything to a grilled cheese, besides cheese, bread and butter, it automatically becomes a “melt”, while others would still classify it as a souped-up grilled cheese. I contend that either way…. It’s simply delicious and has the power to transport you to your 8-year-old self!!!


  1. 01

    Stabilize your grill at 450F and install a cast iron griddle or soapstone surface at the highest setting of the Divide and Conquer system and allow it to come to temperature.

  2. 02

    While the grill is coming to temperature, shred and mix the cheeses and season with salt and pepper. Slice your bread into ¼” to ½” slices.

  3. 03

    Draw the butter across the cooking surface and place the bread slices on top of the melting butter so the bread can absorb the butter. Close the dome and allow the natural lump charcoal flavor to begin to set in.

  4. 04

    After 1 minute, melt more butter and flip the bread on top, then immediately top each slice of flipped bread with ½ cup of the shredded and seasoned cheese. Top each slice of bread with one slice of smoked salmon and close the dome for 1 to 2 minutes.

  5. 05

    Open the dome and create sandwiches by flipping one slice on top of another. Do this twice, creating 2 separate sandwiches. Add more butter to the cooking surface and flip the sandwich one more time.

  6. 06

    Remove the grilled cheese sandwiches from the grill, slice in half and enjoy!!!