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Homemade Smoked Salmon Panini Sandwich with Lemon Dill Mayonnaise photo

Smoked Salmon Panini Sandwich with Lemon Dill Mayonnaise

This Smoked Salmon Panini is a flavor-packed delight! Creamy lemon dill mayonnaise meets rich, smoky salmon for a gourmet sandwich experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Dill Mayonnaise:
  • 1 cup Mayonnaise choose your favorite brand or homemade
  • 1 teaspoon Lemon juice freshly squeezed preferred
  • 4 teaspoons Fresh dill finely chopped (about 4 large sprigs)
  • 1 teaspoon Black pepper freshly ground
For the Sandwich:
  • 4 slices Multigrain bread or any rustic bread you prefer
  • a handful Lettuce leaves for crunch and freshness
  • 4 ounces Smoked salmon thinly sliced

Equipment

  • Panini press or grill pan
  • Mixing bowl
  • Spoon
  • Knife

Method
 

Preparation Steps:
  1. In a mixing bowl, combine the mayonnaise, lemon juice, chopped dill, and black pepper. Stir until all ingredients are well blended. Taste and adjust seasoning if necessary. Set aside.
  2. Lay out the slices of bread on a clean surface. Spread a generous amount of the lemon dill mayonnaise on one side of each slice.
  3. On two of the slices with mayonnaise, layer the lettuce leaves followed by the smoked salmon. You can be generous with the salmon, as it’s the star of the show!
  4. Place the remaining slices of bread on top, mayonnaise side down, to create a sandwich.
  5. Preheat your panini press or grill pan over medium heat. If using a grill pan, add a drizzle of olive oil to prevent sticking. Place the sandwich on the grill and cook until the bread is golden brown and crispy, and the filling is warmed through, about 3-5 minutes per side.
  6. Once grilled, remove the panini from the heat. Let it rest for a minute before slicing it in half. Serve immediately, perhaps with a side of fresh fruit or a simple salad.

Notes

  • For a lighter option, substitute Greek yogurt for mayonnaise.
  • Use whole grain or low-calorie bread to reduce calories.
  • Store leftovers wrapped tightly and consume within 2 days for best taste.