2 tbsp butter, softened
8 slices good-quality bread
300g sliced smoked salmon
4 tbsp sauerkraut, drained
150g Gruyère cheese, grated
1. Butter each slice of bread on both sides and season with freshly ground black pepper. Divide the salmon, sauerkraut and Gruyère between the sandwiches and gently press the top slices down.
2. Heat a frying pan and fry the bread lightly on both sides until the cheese in the sandwiches is just beginning to melt. You need to keep the heat low so that you don’t burn the bread.
3. Serve immediately with a really cold beer or cider.
- Cold beer and cider are certainly tempting here, or try a ripe oaky Chardonnay. Or, if you’re breakfasting, perhaps a strong tea!