Get a pan on medium heat.
Slice the top and bottom off the bagel, giving you two thin, flat slices of bread.
Spread cream cheese on the inside of each slice.
Grate about 1/2 cup of Gruyere, spread half on bottom slice.
Place your smoked salmon on top.
Place slices of red onion.
Sprinkle a generous amount of capers.
Evenly spread fresh dill.
Sprinkle the rest of your Gruyere.
Place top slice.
Butter the outside of the sandwich.
Grill in your pan until golden brown on each side and cheese is melted.