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

Chris Blanchard
Richard Reddington
April 2007

Gallery

© 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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