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
◦ 8 slices brioche
◦ Dijon mustard, for spreading
◦ 8 thin slices Gruy�re cheese
◦ � pound thinly sliced smoked salmon
◦ Finely grated zest of 1 lemon
◦ 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 Gruy�re; 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 Gruy�re. 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
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