Smoked Salmon Grilled Cheese (Print Version)

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

# What You'll Need:

→ 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 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

# How to Make It:

01 - Combine cream cheese with chopped dill, adding capers or red onion if desired.
02 - Spread softened butter on one side of each bread slice evenly.
03 - Spread the cream cheese-dill mixture evenly over the unbuttered side of two bread slices.
04 - Layer smoked salmon over the cream cheese, then sprinkle shredded cheese and black pepper evenly.
05 - Place the remaining bread slices on top, buttered side facing outwards.
06 - Heat a nonstick skillet over medium heat and grill each sandwich 3–4 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Allow sandwiches to rest for one minute before slicing and serving warm.

# Additional Tips::

01 -
  • It transforms a childhood comfort food into something that feels restaurant-worthy without any fancy equipment or skills.
  • The cream cheese base stays luscious and forgiving, so even if your timing is off, you still get a melted masterpiece.
  • You can have it ready in 18 minutes flat, which is perfect for when you want something special but don't have hours to spend.
02 -
  • Softening the cream cheese and butter before you start makes everything spreadable and smooth; cold cream cheese tears the bread and uneven butter creates burnt spots while other parts stay pale.
  • Medium heat is your friend here—high heat will char the bread while the inside stays cold, and low heat makes the sandwich greasy without creating that satisfying crust.
  • The salmon should be sliced thin enough to drape; thick, chunky slices don't melt into the experience and feel awkward in your mouth.
03 -
  • Make your cream cheese mixture while the skillet heats so you're not rushing; mise en place means less stress and better sandwiches.
  • Use a spatula to gently press the sandwich as it cooks, which forces the cheese to make contact with the heat and melt more evenly than if you just leave it alone.
  • If you're cooking for more than two people, keep finished sandwiches warm on a low oven while you cook the next batch in the skillet, which prevents you from having to reheat or serve some sandwiches cold.
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