- 6 oz. SeaBear smoked salmon (any style, Nova Style shown in the video)
- 2 cups Grated Gruyere cheese
- Loaf of artisan bread
- ¼ cup olive oil
- Cut bread into slices. Cover one slice with smoked salmon. Top with generous helping of grated Gruyere cheese. Put top slice on the sandwich. Brush the outsides of the top and bottom slices with olive oil.
- Heat remaining olive oil in a skillet over medium heat. Grill the sandwich on one side, until golden brown. Flip and grill on the other side. When cheese is melted, remove from the pan, slice and serve.
If serving as an hors d’oeuvres, cut into 2” squares. Serve simply with a toothpick, or offer with honey as a dipping sauce.