Start by assembling all your ingredients in one place. It makes the process smoother and allows you to focus on creating your masterpiece. Slice the baguette into thick, even pieces, about 1-inch each. You'll want to end up with 8 slices total. Next, finely chop your chives and set them aside.

Take four slices of the baguette and lay them out on a clean surface. Start by spreading a thin layer of butter on one side of each slice. On the unbuttered side, layer the ingredients nicely. Begin with the Gruyère cheese – a good amount of cheese ensures that each bite is gooey and delicious. Then, add the smoked salmon, a sprinkle of chives, a few capers, and the Meyer lemon slices. Finally, top it off with another layer of Gruyère cheese. This double cheese action ensures a melty goodness that binds everything together.

Place the remaining baguette slices on top of the assembled sandwiches, buttered side up. It’s crucial to keep that butter on the outside. This helps the bread become perfectly golden and crispy when grilled.

Heat a non-stick skillet over medium heat. Once hot, carefully lay the sandwiches in the pan. Don’t crowd them – if they’re too close, they won’t crisp up properly. Grill for about 3 to 4 minutes until the bread turns a lovely golden brown, and the cheese starts to melt.

Using a spatula, gently flip the sandwiches over. Take care not to squish them too much! Grill the other side for another 3 to 4 minutes until it reaches that beautiful golden hue and the cheese thoroughly melts.

Once done, remove the sandwiches from the skillet. Slice them in half diagonally so you can see the lovely filling spilling out. Serve warm, ideally with a side of arugula salad dressed with lemon vinaigrette or a comforting bowl of tomato soup.