Salmon Spinach Panini

By cecelia26_

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons lime juice
• 1 tablespoon Durkee® Dill Weed
• 1/2 teaspoon Durkee® Garlic Powder
• 1/2 teaspoon Durkee® Ground Black Pepper
• 1 loaf (9-inch) focaccia bread (about 1 pound)
• 4 slices (4 ounces) Swiss cheese
• 1 can (8 ounces) pink salmon, drained
• 2 medium Roma tomatoes, thinly sliced
• 1 cup packed fresh spinach leaves
• 1/4 cup thinly sliced red onion

Details

Servings 6
Adapted from durkee.com

Preparation

Step 1

Preheat oven to 400°F. Mix mayonnaise, lime juice, dill, garlic powder and pepper in a small bowl. Slice focaccia bread in half lengthwise. Spread both halves with mayonnaise mixture. Layer on bottom half of bread: Swiss cheese slices, salmon, tomato slices, spinach and onions. Gently press top half of bread over filling. Bake for 5 to 8 minutes, until bread is toasted and cheese melted. Serve immediately. Spinach may be used fresh or wilted. To wilt, heat 1 teaspoon olive oil in medium skillet and add spinach. Sauté 2 to 3 minutes or until spinach wilts. Remove from heat; layer spinach on sandwich as directed.