Smoked Salmon Panini

By BobD

Ingredients

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

Preparation

Step 1

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