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Nantucket

A scrumptious little ditty made with Wisconsin Aged Cheddar, Cream Cheese, and lox on country French bread.

COOKING DIRECTIONS

Mix capers, scallions, and Cream Cheese until smooth. Spread mixture on one side of bread slices. Heat skillet or sauté pan over medium heat. Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice. Add 2 tablespoons butter to heated pan; place the sandwiches in pan. Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.

INGREDIENTS

4
  • 4 tablespoons capers, rinsed and drained
  • 4 scallions, thinly sliced
  • 4 ounces Wisconsin Cream Cheese
  • 8 slices country French bread or focaccia
  • 4 slices Wisconsin Aged Cheddar cheese
  • 8 ounces lox or smoked salmon, thinly sliced
  • 2 large dill pickles, sliced
  • 6 tablespoons butter, at room temperature
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