Smoked Salmon Panini

• Recipe by Richard Reddington and Chris Blanchard

Chef Way Reddington serves this crispy, salty smoked salmon panini with a small bowl of asparagus soup.
Easy Way This delicious sandwich is good enough to stand on its own—no need for the asparagus soup.

Ingredients

1. 8 slices brioche
2. Dijon mustard, for spreading
3. 8 thin slices Gruyère cheese
4. 1/2 pound thinly sliced smoked salmon
5. Finely grated zest of 1 lemon
6. Salt and freshly ground pepper

Directions

1. Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide all of the smoked salmon and the lemon zest between the 4 slices. Season lightly with salt and pepper and cover with the remaining slices of Gruyère. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted. Cut the sandwiches in half and serve.

Notes

Sommelier Choice The toasty oak in a white Bordeaux like the 2003 Château Carbonnieux Pessac-Léognan Bordeaux Blanc complements the smoky salmon.
Easy-to-Find Choice choice 2005 Merryvale Starmont Napa Valley Sauvignon Blanc.