Smoked pink and sockeye salmon is a healthy, versatile, convenient, and really never tasted so delicious.  Hot oven grinders and grilled cheese sandwiches benefit greatly with adding smoked salmon.  This recipe was retrieved from using the best ingredients to make one of the world’s most comforting winter time meals.  Consider serving this with vegetable or tomato soup on the colder days.

Smoked Salmon and Gruyere Panini

By LifeIsGood

Added June 06, 2011


8 slices brioche bread
Dijon mustard, for spreading
8 thin slices Gruyere cheese
1/2 lb smoked salmon, thinly sliced
1 lemon, finely grated zest
kosher salt & freshly ground black pepper, to taste

Heat up a panini press.

Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere.  Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!