Smoked Salmon and Gruyere Panini |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special. Ingredients:
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 |
Directions:
1. Heat up a panini press.
2. 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!
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