It's hard to pinpoint exactly what makes grilled cheese sandwiches so beloved. Perhaps it's the simple ingredients they're made from that comforts you with familiarity, the cheesy goodness melting right onto your taste buds, or the cherished memories they're deeply connected to. Whatever it is, there's no denying this dish's irreplaceable spot in our hearts and bellies.
Every now and then, when its frequent appearance becomes repetitive, don't forget you can easily upgrade it. One ingredient is more than enough to switch things up in a grilled cheese, especially if it's smoked salmon we're talking about. In grilled cheese sandwiches, where homemade comfort is the main allure, smoked salmon brings a touch of elegance.
Piercing through the signature richness, its delicately smoky and briny taste brings nuance to the typically one-dimensional flavor profile. You get a familiar yet refined blend of savory, salty, and tangy notes that sets the sandwich apart from its common iteration. What kind of smoked salmon to choose There are two main types of smoked salmon: Hot-smoked and cold-smoked.
The first one is brined and smoked at a high temperature, giving it an intense flavor and flaky texture. The latter, however, is only dry-cured, which helps to maintain the fish's silky nature. Many prefer hot-smoked salmon for cooked dishes because it fares better when heated, but ultimately, the choice comes down to your personal preference.
Unlike fresh salmon, which may require a bit of pre.