Smoked Salmon Grilled Cheese (Printable Version)

Silky smoked salmon layered with creamy cheese and fresh dill, melted between crisp golden bread slices.

# Components:

→ 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)

→ 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

# Method Steps:

01 - Combine softened cream cheese with chopped dill; add capers or red onion if desired.
02 - Spread softened butter on one side of each bread slice evenly.
03 - On the unbuttered side of two bread slices, spread the cream cheese-dill mixture evenly.
04 - Place smoked salmon over cream cheese, then sprinkle shredded cheese and black pepper on top.
05 - Cover with remaining bread slices, buttered side facing outward.
06 - Heat a nonstick skillet over medium heat and grill sandwiches 3–4 minutes per side, pressing gently, until golden and cheese melts.
07 - Let sandwiches rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes barely longer than a basic grilled cheese, which feels like you've stolen a secret.
  • The smoked salmon and dill transform something you could make blindfolded into something that makes people ask for the recipe.
  • One skillet, minimal cleanup, and you've got a lunch that feels both indulgent and completely doable on a weeknight.
02 -
  • Medium heat is non-negotiable—high heat will char the outside before the cheese melts, leaving you with a crispy shell and a cold center, which is disappointing.
  • Softening the cream cheese and butter beforehand saves you from struggling and accidentally tearing the bread, which I learned after a few frustrating attempts.
03 -
  • If your cream cheese-dill mixture is too thick to spread, let it sit at room temperature for a few extra minutes or thin it slightly with a teaspoon of lemon juice.
  • Pressing gently with the spatula while grilling creates contact between the bread and heat without squishing out the filling, which is the difference between a sandwich that holds together and one that oozes everywhere.
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