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Salmon & gruyere Croque Monsieur with fire roasted capsicum salad


  • Lay a generous amount of salmon on half the bread and top with a mound of gruyere and the remaining bread.
  • Evenly spread butter on both sides of the sandwiches, cut off the crusts (if you like) and grill or panfry until golden brown.
  • Toss the capsicum with a little of its oil, the capers, balsamic and extra virgin olive oil.
  • Then cut the sandwiches into quarters and serve with a mound of the salad in small bowls on the side.


  • 8 slices white toast bread
  • sliced smoked salmon
  • 100 gm gruyere (or tasty) cheese, grated
  • softened butter
  • 4 large pieces fire roasted red capsicum, finely sliced with oil
  • 8 capers, rinsed well
  • a splash of balsamic vinegar
  • a splash of extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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