Smoked Salmon Grilled Cheese (Print View)

Layers of silky smoked salmon and melted cheese with fresh dill, grilled to golden perfection.

# 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 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes indulgent without requiring fancy cooking skills—just a hot skillet and a few minutes of your time.
  • The combination of crispy bread, creamy cheese, and silky salmon creates layers of texture that make every bite satisfying.
  • You can have a restaurant-quality lunch ready in less time than ordering takeout.
02 -
  • Cream cheese must be softened or it will tear your bread—pull it from the fridge 15 minutes before cooking.
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, too low and you'll get a bread cake instead of a crispy exterior.
  • The salmon is already cooked and salty, so taste before adding extra salt to the filling.
03 -
  • Use a nonstick skillet or well-seasoned cast iron; these prevent sticking and allow even browning without the need for excessive butter.
  • If your cheese refuses to melt, cover the skillet with a lid for the last minute of cooking on each side to trap steam and speed things up.
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