Smoked Salmon Grilled Cheese (Printable)

Golden crisp bread layered with smoked salmon, creamy cheese, and fresh dill for a savory delight.

# Required Ingredients:

→ 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 recommended)

→ Fresh Herbs

05 - 2 tablespoons fresh dill, finely chopped

→ Spreads & Oils

06 - 2 tablespoons unsalted butter, softened

→ Optional Additions

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

# Preparation Steps:

01 - Combine softened cream cheese with chopped dill, adding capers or red onion if desired, mixing until smooth.
02 - Lay out bread slices and spread one side of each slice evenly with softened butter.
03 - On the unbuttered side of two bread slices, evenly spread the cream cheese mixture. Layer smoked salmon over the spread, then sprinkle with shredded cheese and freshly ground black pepper.
04 - Top with the remaining bread slices, ensuring the buttered sides face outward.
05 - Heat a nonstick skillet over medium heat and grill the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
06 - Allow the sandwiches to rest for one minute before slicing. Serve warm.

# Expert Suggestions:

01 -
  • It tastes restaurant-worthy but takes barely longer than the original, making you feel fancy on a Tuesday night.
  • The combination of creamy, salty, and fresh creates a kind of perfect balance that somehow makes you want another one immediately.
  • It bridges that gap between comfort food and actual cooking, so you can impress people without breaking a sweat.
02 -
  • Don't skip softening the cream cheese first—cold cream cheese will tear your bread and refuse to spread properly, and it's the one thing that makes the difference between smooth and frustrating.
  • Medium heat is non-negotiable here because high heat burns the bread before the cheese finishes melting, turning your elegant sandwich into a charred disappointment.
  • The salmon is already cooked and delicate, so you're really just heating it through and melting the cheese around it—thinking of it that way helps you not overthink the cooking time.
03 -
  • If your bread is thick, cut each sandwich diagonally—it looks intentional and somehow makes the interior feel more impressive than if you cut straight across.
  • Have everything prepped and within arm's reach before you start cooking, because once that skillet is hot, you're moving fast and there's no good moment to dice onions.
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