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Smoked Salmon Panini

Source of Recipe

Food & Wine


Recipe Introduction

"Chef 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."

Recipe Link: https://tinyurl.com/dhyta78f

List of Ingredients

â—¦ 8 slices brioche
â—¦ Dijon mustard, for spreading
â—¦ 8 thin slices Gruyère cheese
â—¦ ½ pound thinly sliced smoked salmon
â—¦ Finely grated zest of 1 lemon
â—¦ Salt and freshly ground pepper


Recipe

Heat a panini press. Spread four 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 four 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.

Makes 4 servings