Smoked Salmon Grilled Cheese (Printable View)

Golden bread layered with smoked salmon, creamy cheese, and fresh dill for a savory melt.

# 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)

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

# Best Practices:

01 -
  • It feels fancy enough to serve to guests but comes together faster than ordering delivery.
  • The buttery bread contrasts perfectly with creamy, tangy fillings that actually taste sophisticated.
  • You get restaurant-quality results from ingredients that likely sit in your fridge already.
02 -
  • Softening your cream cheese beforehand is the difference between a smooth spread and a torn, frustrating bread situation.
  • Medium heat is your friend here—too high and your bread burns before the cheese melts, too low and you end up with a grilled cheese that's more bread than anything else.
  • Don't press too hard when flipping; let the spatula slide underneath first or you'll end up with cheese on your skillet instead of in your sandwich.
03 -
  • Buy sliced smoked salmon from the deli counter instead of the pre-packaged kind—it's fresher and you can ask them to slice it as thin as you need.
  • If your cream cheese breaks or gets warm and oily while spreading, pop it back in the fridge for five minutes and it'll come back together.
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