For the next few weeks I will be cooking for myself. I can feel a slight change in my cooking pattern from cooking for two people to …well just me. It brought me back to my single life when I depended on grilled cheese sandwich, soup and instant noodles (specifically the Indonesian Mi Goreng) as my staples. It is strange that when you have to cook for someone, you subconsciously make more effort. I can imagine when I have children of my own, the food I make will change too.
I don’t remember the last time I’ve made grilled cheese sandwich. Flipping through the current issue of Alive magazine* on ways to cook with mustard, I was in love with the smoked salmon, mustard and roasted capsicum grilled cheese sandwich. Yep, the recipe was love at first sight!
*I usually picked up the free Alive magazines from Best Buy and Chemist Warehouse in Orange, NSW. The magazines contained information on health stuff and diet and my favourite part of the Alive magazine is of course, the recipe section.
Smoked Salmon Grilled Cheese Sandwich with Mustard
(Recipe adapted from Alive Australia magazine, winter 2013 issue, scaled down to one serve and tweaked very slightly)
What you’ll need for one serve:-
- 2 slices of rye bread
- 1 tsp grainy or creamy Dijon mustard (I used grainy mustard)
- 45g (2 ounces) smoked salmon
- 1/4 sliced roasted capsicum (mine was homemade and one large capsicum should be enough for 4 servings)
- 1 sliced of Light Tasty Cheese*
- A handful of rocket
- A tsp unsalted butter, room temperature
** This was the only tweaked I’ve made to the recipe. The original recipe calls for grated Gruyere cheese which I could not find in the supermarket I’ve been to. The original recipe requires 1 cup (250ml) grated Gruyere cheese for 4 servings.
Heat pan over medium heat. In the meantime, lay out 1 slice of rye bread on a plate and spread a teaspoon of grainy mustard. This is then followed by adding the smoked salmon, roasted capsicum (pepper), cheese and rocket. Place the second slice of rye bread.
Smear some butter on the pan and quickly place the sandwich on top. Cook until the bread is brown and toasted. In the meantime, smear some butter on top side of the sandwich. Using a spatula, flip the sandwich and allow it to cook on the other side. You want both sides of the sandwich to be brown and toasted. Slice the sandwich in half before serving. Enjoy while it is hot!