Smoked Salmon & Dill Havarti Grilled Cheese

4 sandwiches
By: Bev Weidner, Bev Cooks


  • 1 crusty baguette, cut into diagonal slices
  • 6 oz smoked salmon
  • 1-2 tablespoons mayo (more if you like!)
  • 2 tablespoons chopped red onion
  • Dash of your favorite hot sauce
  • 4 sprigs fresh dill
  • 3 tablespoons of butter
  • 1 (6 oz) package of Roth Dill Havarti Cheese, grated


  1. Chop salmon and mash with mortar and pestle. Add mayo, red onion, and hot sauce.  Mash again until it becomes a paste-like spread. (No salt needed!)
  2. Add Dill Havarti evenly to 4 baguette slices. Top with salmon spread. Add a sprig of fresh dill on top of each baguette, and gently place the other half of the baguette on top.
  3. Melt butter in a large skillet and grill each sandwich for about two minutes per side, until the cheese melts and the bread gets grilled and crunchy.
  4. Slice and serve.