Smoked Salmon Panini

Name: Smoked Salmon Panini
Total time: 15 min
Yield: 4
Ingredients: 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

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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

By Chris Blanchard

By Richard Reddington

April 2007

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Credit: © Tina Rupp

Recipe Summary test

total:

15 mins

Yield:

Ingredients

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

Directions

Step 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.

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Notes

The toasty oak in a white Bordeaux complements the smoky salmon, or try a Napa Valley Sauvignon Blanc.

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Smoked Salmon Panini

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Smoked Salmon Panini

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews

All Reviews for Smoked Salmon Panini