- Two tablespoons of strawberry preserves
- Two teaspoons of drained capers
- Unsalted butter softened
- Four slices non-seeded sourdough rye bread
- ¼ pound Taleggio cheese
- 1 ½ ounce aged Gruyère cheese, grated (about 1/2 cup), divided
Step 1: Remove rind from Taleggio cheese and cut into 1/8 inch slices
Step 2: Heat a 10-inch skillet over medium heat. Stir together preserves and capers in a small bowl, lightly smashing capers. Spread butter on one side of each bread slice, and place pieces, buttered sides down, on a work surface. Top 2 bread slices evenly with Taleggio slices. Top two bread slices with preserves mixture, and top evenly with grated Gruyère. Close sandwiches, buttered sides out, pressing to flatten.
Step 3: Cook sandwiches in a hot skillet until bread is golden on the outside and cheese is melted, about 3 minutes per side. Transfer sandwiches to plates; serve immediately.