Smoked Salmon Panini

• FAST

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

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.