April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 15. See all of our grilled cheese sandwiches >> here << .
It just isn’t a weekend brunch in the Spring if there isn’t some combination of smoked salmon, asparagus and eggs on the table…
Usually it’s a Smoked Salmon Benedict for us, which we would have done because Monday April 16 is National Eggs Benedict Day (!!!), but it’s National Grilled Cheese Month so obviously, we had to make some changes. The ingredients are essentially the same; it’s how they are put together on a bread that’s more suited to a grilled cheese, that is different.
Instead of English muffins, we used regular old white bread. We just couldn’t see the outside “crust” of English muffins soaking up any of the browned butter from the frying pan (don’t think we didn’t entertain the idea of turning the muffins inside out with the “nook and crannies” on the outside, because we did). We cut the bread, though, into circles, just for fun. Also, we thought about using cream cheese as the cheese since it’s a natural pairing with smoked salmon, but we used goat cheese. It just feels fancier. But not as fancy as a poached egg; we went with a fried egg mostly because we love the look of a golden, sunny yolk on our plate.
To make this a true hand-held sandwich, instead of one that you have to eat with a fork and knife, you could cook the egg a little longer (so the yolk isn’t as runny), flip it to set the yolk, and put it inside the sandwich.
Smoked Salmon, Asparagus and Goat Cheese Grilled Cheese with Fried Egg
makes 1 sandwich
1 tablespoon softened butter
2 slices bread, cut into rounds about the same diameter as an English muffin
enough softened goat cheese to very thickly cover both slices of bread (we used a little more than ¼ cup)
3-4 slices smoked salmon
thinly sliced red onion
roasted asparagus cut into 5 or 6 pieces that are 3- to 4-inches long (see below to roast asparagus)
1-2 tablespoons grapeseed oil for cooking
1 fried egg
salt and pepper to taste
Spread one side of each slice of bread with butter. Spread the other side of each slice of bread with goat cheese. Carefully arrange slices of smoked salmon on top of the cheese on one of the slices of bread. add a few slices of red onion (for bite – if you don’t like raw red onions, leave it off). Arrange the roasted asparagus on top, then close the sandwich with the other slice of bread.
Heat about 1 tablespoon grapeseed oil in a frying pan over medium low heat. Place the sandwich in pan and press down gently with a spatula. Cook until the bread on the bottom is toasted brown. Flip the sandwich over and cook until bottom is toasted. (The goat cheese will get super soft, but won’t “melt” like other melt-y cheeses.)
Remove the grilled sandwich from the pan and place on plate. Top with sunny-side up egg. Sprinkle with cracked black pepper and flaky sea salt. If you have fresh chives (we didn’t), snip them and sprinkle on top, too.
Simple Roast Asparagus
Preheat oven to 400°F.
Wash and dry asparagus, trim the tough ends off the bottom. Place stalks on a baking sheet in as close to a single layer as possible. Drizzle about 2 tablespoons olive oil per pound of asparagus. Rub stalks gently to spread the olive oil. Season lightly with salt and pepper.
Roast in oven until stalks are tender and starting to brown, about 20 minutes.