Grilled Gruyère and Salmon Sandwiches

Preheat a griddle or large pan to medium-low. Assemble 4 sandwiches by layering the cheese and smoked salmon between the bread slices. Brush the outside of the sandwiches with the soft butter and grilled them for about 2 minutes per side or until the cheese is melted. (Place a slightly heavy pan on the top of each sandwich to help flatten it while cooking.) Place the sandwiches on a cutting board, trim the crusts and cut each into 3 finger-size sandwiches. Makes 12 finger sandwiches.