The Food: Caviar Grilled Cheese Sandwiches

INGREDIENTS
Gruyere Cheese
Caviar
White Brick Oven or Plain White or Petite Bread
Unsalted Butter
Smoked Salmon (Optional)

These can be served as an appetizer, one or 2 sandwiches should be enough for 2 people as a "starter".  The caviar you use is up to you, but you most definitely want to avoid salmon roe.  I personally love sevruga, you can use beluga or any other type of caviar, (see a description of each from my favorite caviar importers).  Remember, caviar is not cheap, and if you are thinking you will use the stuff from the supermarke that is on the shelf for $5, skip this recipe all together.  The idea is, that 1oz. will fill one of these sandwhiches, so make just one, slice it twice from corner to corner to make triangles and this will serve as a starter for the next appetizer or dinner to come.

Stack 2 slicesof bread and cut off the crusts, keeping the bread as square as you can.  Slice your gruyere cheese as thinly as you can and put on one side of the bread.  On the other slice of bread, use a plastic spoon if you do not have a mother of pearl spoon on hand (metal will taint the flavor of the caviar) to spread a thin layer of caviar on the bread.  Put the 2 slices of bread together, and heat a non-stick pan with a tablespoon of unsalted butter.  Place the sandwich into the pan and be sure to use a plastic or wooden spatula to flip in a few minutes (metal will damage the surface of the nonstick surface of the pan as you know).  Be sure to keep an eye on it, even over medium heat the side face down in the pan will brown quickly.  Remove the sandwich from the pan, add another tablespoon (or less) of unsalted butter, flip the sandwich gently with your spatula and cook the other side for a few mintues, again, keeping an eye on it as it will brown quickly.  

Remove from the heat once its done, put on a plate, and I like to use a cleaver to cut it from corner to corner making 3 mini-triangle sandwiches.  Serve with champagne, or crisp, dry white wine.  

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