Smoked Salmon Grilled Cheese (Print Version)

Golden bread layered with silky smoked salmon, creamy cheese, and fresh dill.

# What You 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

# How-To Steps:

01 - Combine cream cheese with chopped dill in a small bowl, adding capers or red onion if desired.
02 - Arrange bread slices and spread one side of each with softened butter.
03 - Spread the cream cheese mixture evenly on 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 out.
06 - Heat a nonstick skillet over medium heat and grill sandwiches 3 to 4 minutes per side, pressing gently until golden and cheese melts.
07 - Allow sandwiches to rest for one minute before slicing and serving warm.

# Expert Advice:

01 -
  • The creamy dill cream cheese balances the smoky richness of the salmon in ways that feel fancy enough for company but casual enough for lunch
  • Everything melts together in under 10 minutes and tastes like something from a cafe that charges three times as much
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese has time to melt properly
  • Pressing the spatula down gently helps the ingredients meld together but do not press so hard that the cheese squeezes out
03 -
  • Use a fish spatula if you have one because the thin angled blade slides under the sandwich without damaging the crust
  • Grate your own cheese instead of buying pre shredded because it melts better and tastes fresher
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