For the Cucumbers
¼ - cup cider vinegar
½ - cup water
2 – tablespoons sugar
1 – teaspoon salt
½ - teaspoon dried dill (or 2 teaspoons chopped fresh dill)
2 – medium cucumbers, peeled and cut into 1/8 to ¼ inch thick slices
6oz – Havarti cheese, coarsely grated
2 – tablespoons butter, at room temperature
8 – slices rye bread (1/4 inch thick)
To prepare the cucumbers:
In a medium bowl, stir together the vinegar, water, sugar, salt and dill. Add the cucumbers and stir to coat. Let stand for at least 15 minutes and for up to 2 hours. (The cucumbers can be prepared up to 1 day in advance and refrigerate. Bring to room temperature before using.)
Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Using a slotted spoon, drain the cucumbers slightly and distribute them evenly over the 4 slices of bread followed by the cheese. Place the remaining 4 slices of bread on top buttered side up.
Heat a large non stick skillet over medium high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 to 2 minutes, or until the undersides is golden brown. Turn the sandwiches again, press with a spatula, and cook for 30 seconds to 1 minute, or until cheese has melted completely. Serve immediately.
SANDWICH MAKER METHOD:
Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to manufacturer’s instructions.
GAS GRILL METHOD:
Brush the grill rack with oil and preheat the grill to medium high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow the directions for stovetop method.