Grilled Smoked Salmon Panini with Red Onion Ribbons

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Grilled Smoked Salmon Panini with Red Onion Ribbons"

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These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.

"My husband and I loved this! We will definitely make it again, and again. I would skip the onion marinade in the future. One less step in the process. I didn't use goat cheese, since my husband is NOT a fan, and it was still amazing! "

- BuswellFamily

Ingredients

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1 tablespoon Champagne vinegar
3 tablespoons fresh lemon juice; divided
3 teaspoons Dijon mustard; divided
1 teaspoon garlic; minced
3 tablespoons extra-virgin olive oil
1 Salt; to taste
Freshly ground black pepper; to taste
1 small red onion; halved and sliced paper-thin
6 ounces cream cheese; softened
4 ounces goat cheese; soft
1/4 cup green onions; thinly sliced
1 tablespoon capers; chopped
1 teaspoon lemon rind; grated
1/4 teaspoon freshly ground black pepper
1 loaf ciabatta
8 ounces hot-smoked salmon; flaked
3 cups baby spinach; loosely packed
3 tbsp Extra-Virgin Olive Oil

Original recipe makes 4

Servings  

Preparation

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).

Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.

Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).

Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 719 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband and I loved this! We will definitely make it again, and again. I would skip the onion marinade in the future. One less step in the process. I didn't use goat cheese, since my husband is NOT a fan, and it was still amazing!
BuswellFamily 6 months ago
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