THE NANTUCKET

By BobD

Ingredients

• 4 SERVINGS
• Made with Wisconsin Aged Cheddar, Cream Cheese, and lox on country French bread.
• 4 tablespoons capers, rinsed and drained
• 4 scallions, thinly sliced
• 4 ounces Wisconsin Cream Cheese
• 8 slices country French bread or focaccia
• 4 slices Wisconsin Aged Cheddar
• 8 ounces lox or smoked salmon, thinly sliced
• 2 large dill pickles, sliced
• 6 tablespoons butter, at room temperature

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Mix capers, scallions, and Cream Cheese until smooth.

Spread mixture on one side of bread slices.

Heat skillet or sauté pan over medium heat.

Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice.

Add 2 tablespoons butter to heated pan; place the sandwiches in pan.

Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.