These back-to-school days have Chef Marcus thinking back to his childhood, so he's revamping an old favorite this week! To make the grilled cheese sandwich more adult, Chef is adding smoked salmon, havarti, a fried egg, a juicy tomato and some capers for a brunch twist on the kid classic. This is grilled cheese all grown up! Go ahead and make this using the recipe below, or come up with your own artisan grilled cheese. Either way, be sure to share it and tag us on Instagram @SyscoAtlanta!
2 slices white crown
6 ounces smoked salmon
3 ounces Havarti Dill
1 ounce fried capers
2 slices tomato
2393023 Cheese Havarti w/Dill
2105773 Egg Shell Large White USDA AA
3352796 Salmon ATL Fil Sli Smk
5020680 Bread Sourdough ¾” Sli
5535687 Caper Nonpareil Imported
1008648 Tomato 2 Layer Fresh 4x5
- Toast both sides of the bread on hot buttered surface.
- Add Havarti and salmon on one side. On the other side add tomato and a fried egg.
- Drain and fry capers until crispy.
- Cut in half and serve hot with fried capers on the side.