Smoked Salmon Panini Sandwich with Lemon Dill Mayonnaise
A quick, savory panini featuring smoked salmon and a bright lemon-dill mayonnaise for a fresh, easy lunch.
Servings: 2 servings
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 4 teaspoons fresh dill, finely chopped about 4 large sprigs
- 1/2 teaspoon freshly ground black pepper
- 4 slices multigrain bread (or other rustic bread)
- lettuce leaves
- 4 ounces smoked salmon
Instructions
- In a mixing bowl, whisk together the mayonnaise, lemon juice, chopped fresh dill, and freshly ground black pepper until smooth.
- Refrigerate the lemon-dill mayonnaise until ready to assemble the sandwiches.
- Place two slices of bread on a work surface. Spread a portion of the lemon-dill mayonnaise on the inside of each slice.
- Top one slice of bread with lettuce leaves and half of the smoked salmon, then close with the second slice of bread to form a sandwich.
- Repeat to make the second sandwich with the remaining bread and salmon.
- Heat a panini press and lightly press each sandwich until the bread is golden and warmed through, about 3–5 minutes.
- Remove from the press, slice if desired, and serve immediately.
Equipment
- Measuring cups and spoons
- citrus juicer
- Knife and cutting board
- pepper mill
- Mixing Bowl
- Whisk
- panini press
Notes
- Use rustic or multigrain bread for best texture.
- Chop dill finely so it distributes evenly in the mayo.
- Refrigerate the mayo if not using immediately.
- Lightly press the sandwich—no need for heavy squeezing.