Per Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich “everything sauce” can be used on, well, everything. Always have some of this in your fridge ready to be slathered over grilled fish, chicken, veggies, beef or toasted bread.
Smoked Salmon Grilled Cheese with “Everything” Sauce
Prep time: 20 minutes
Ingredients for sandwich:
2 ounces smoked salmon
1 onion, sliced
1/2 cup cucumber, sliced
2 tablespoons mascarpone cheese
1 ripe tomato, sliced
2 tablespoons butter
1 lemon, sliced in half
2 tablespoons aged white Cheddar, shredded
4 slices high-quality sandwich bread (look for Sadie Rose)
Fresh dill for garnish
Ingredients for Everything Sauce
(combine all ingredients in a bowl with a whisk and set aside):
1/2 cup mayonnaise
1 tablespoon pickle, chopped
1 teaspoon siracha
1 tablespoon pickle juice
1 teaspoon ketchup
1 tablespoon tomato juice
1 tablespoon chipotle, minced
1 lemon, zested and juiced
1 teaspoon honey
1 teaspoon dijon mustard
Preheat oven to 350F. Slowly cook the onion over low heat with olive oil until lightly browned and caramelized, about 15 minutes.
While the onion is cooking, begin building the sandwich. Spread the mascarpone cheese evenly over the inside of each piece of bread. Layer the bread bottoms in the following order: cheese, tomato, caramelized onion (it's okay if it is still warm), tomato, cucumber, salmon and a touch more cheese. Top with the remaining bread.
To cook the sandwich, place half the butter in the pan and heat until melted. Add the sandwich and toast over medium heat (it may take a few minutes on lower heat, but it is well worth the melted crunch). Before you flip the sandwich, add the remaining butter. Place the entire pan in the oven for 5 minutes.
To serve, slice the sandwich in half and serve alongside the Everything Sauce for dipping. Squeeze the lemon juice over the sandwich at the last minute to add a touch of acid. For a messier, sloppier, finger-licking good time, drizzle the sauce right over the sandwich. Garnish with fresh dill sprigs.
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.