Chef Way Richard 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.
More Melted Sandwiches
8 slices brioche
Dijon mustard, for spreading
8 thin slices Gruyère cheese
1/2 pound thinly sliced smoked salmon
Finely grated zest of 1 lemon
Salt and freshly ground pepper
How to Make It
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.
The toasty oak in a white Bordeaux complements the smoky salmon, or try a Napa Valley Sauvignon Blanc.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.