Smoked Salmon Grilled Cheese (Print)

Delicious combination of smoked salmon, creamy cheese, and dill in golden grilled bread.

# Components:

→ Dairy & Cheese

01 - 4 oz cream cheese, softened
02 - 1 cup shredded mozzarella or Swiss cheese

→ Fish

03 - 4 oz smoked salmon, thinly sliced

→ Bread

04 - 4 slices hearty sandwich bread (sourdough or rye preferred)

→ Fresh Herbs

05 - 2 tbsp fresh dill, finely chopped

→ Spreads & Oils

06 - 2 tbsp unsalted butter, softened

→ Optional Additions

07 - 2 tbsp finely sliced red onion
08 - 1 tsp capers, drained
09 - Freshly ground black pepper, to taste

# Method:

01 - In a small bowl, combine softened cream cheese with chopped dill, adding capers or red onion if desired.
02 - Spread one side of each bread slice evenly with softened butter.
03 - On the unbuttered side of two slices, spread the cream cheese mixture; layer smoked salmon atop, then sprinkle shredded cheese and black pepper.
04 - Place the remaining bread slices on top, buttered side facing outward.
05 - Heat a nonstick skillet over medium heat; cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
06 - Allow sandwiches to rest for 1 minute before slicing and serving warm.

# Expert Advice:

01 -
  • It tastes like restaurant-quality food but comes together in the time it takes to brew coffee.
  • The cream cheese and dill mixture is so versatile you'll find yourself spreading it on other things all week.
  • It's the kind of sandwich that makes people say "did you really make this?" when you hand it to them.
02 -
  • Medium heat is non-negotiable; too high and the bread blackens while the cheese is still cold inside, too low and you end up with rubbery, greasy bread.
  • Pressing gently on the sandwich while it cooks helps the filling meld together, but pressing hard squeezes out the cream cheese—gentle pressure is all you need.
03 -
  • Toast the bread lightly before assembling if you prefer a firmer texture; it also gives you a head start on browning so the fillings don't have as long to melt.
  • The cheese melts faster if you grate it yourself rather than using pre-shredded; there's less starch coating each piece, and it melds more smoothly.
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