Smoked Salmon Panini

6 ingredients
5 steps

Ingredients

  • 8 slices brioche
  • Dijon mustard, for spreading
  • 8 thin slices Gruyere cheese
  • 1/2 pound thinly sliced smoked salmon
  • Finely grated zest of 1 lemon
  • Salt and freshly ground pepper

Directions

  1. 1
    Heat a panini press.
  2. 2
    Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyere; divide all of the smoked salmon and the lemon zest between the 4 slices.
  3. 3
    Season lightly with salt and pepper and cover with the remaining slices of Gruyere.
  4. 4
    Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted.
  5. 5
    Cut the sandwiches in half and serve.

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