Sunday, 29 August 2010


Cooking Directions

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.



No. of Servings: 4
  • 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

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