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

April 2007

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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