Washington Smoked Salmon Grilled Cheese

Introduction

This gourmet Washington-style grilled cheese combines locally smoked salmon with rich regional cheese, all sizzling to perfection on the Arteflame grill. With crisped sourdough infused with butter and slow grilled on the flat cooktop, every bite bursts with smoky, cheesy Pacific Northwest flavor. Perfect for casual evenings or weekend gatherings, this sandwich is easy to make and unforgettable to taste.

Ingredients

• 8 slices sourdough bread, thick-cut
• 8 oz smoked salmon, sliced
• 8 oz Washington Tillamook sharp cheddar (or Beecher’s Flagship)
• 4 tablespoons unsalted butter, softened
• Fresh dill (optional, for garnish)
• Lemon zest (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the paper and allow the fire to reach cooking temperature (about 20 minutes).
4. This gives you perfect searing capability and an easy clean-up afterward.

Step 2: Prep your ingredients

1. Butter one side of each slice of sourdough bread liberally using softened unsalted butter.
2. Layer smoked salmon and your cheese of choice on the unbuttered side of half the bread slices.
3. Top with the remaining slices, butter side out, to create sandwiches.

Step 3: Grill on the Arteflame flat cooktop griddle

1. Place the sandwiches on the Arteflame griddle surface, closer to the inner ring for more heat but not directly on the center grill grate.
2. Cook each sandwich for 5 to 6 minutes per side, gently pressing down with a spatula to ensure even browning and cheese melt.
3. Rotate the sandwiches in or out as needed to use the grill’s natural heat zones and avoid scorching.
4. Once golden brown and crispy with gooey cheese, remove from grill and let rest for 2 minutes.

Tips

• Use high-quality smoked salmon from Washington for authentic flavor.
• Let the grilled cheese sit for 1–2 minutes after removing from the grill to let the flavors settle.
• Grill all sandwiches simultaneously on the Arteflame’s spacious flat top cooktop.
• A microplane of lemon zest over the finished sandwich elevates flavor.
• Keep your cheese layer thick enough to melt but avoid overstuffing for even heat.

Variations

1. Seattle Sweet Heat: Swap cheddar for pepper jack and add thinly sliced jalapeños for spicy zing.
2. Herbed Goat & Salmon: Replace cheddar with herb goat cheese and add arugula for a fresh bite.
3. Pacific Northwest Brie: Use creamy brie with apple slices and smoked salmon for a luxe twist.
4. Caprese Salmon Melt: Add slices of tomato, fresh basil, and mozzarella for an Italian spin.
5. Everything Bagel-Style: Sprinkle garlic powder and sesame seeds on the buttered bread before grilling for a nod to bagel flavors.

Best pairings

• Crisp Washington cider or dry white wine
• Light Caesar or arugula lemon salad
• Grilled asparagus or smoked green beans on the flat top
• Dill pickles or pickled red onions for tangy contrast
• Roasted garlic aioli for dipping

Conclusion

This Smoked Salmon Grilled Cheese is a celebration of Pacific Northwest ingredients and flavor. Made entirely on the Arteflame grill without a single pan, it's the perfect fusion of simplicity and gourmet taste. Whether it’s lunch on the deck or an appetizer at a backyard gathering, your guests will be asking for seconds.