Smoked Salmon Grilled Cheese (Printable)

Golden grilled sandwich with smoked salmon, creamy cheese, and fresh dill in crisp bread slices.

# 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 recommended)

→ 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 cream cheese with chopped dill, capers, and red onion, if using, in a small bowl.
02 - Spread softened butter evenly on one side of each bread slice.
03 - Spread the cream cheese mixture on the unbuttered side of two bread slices. Layer smoked salmon over the mixture, then sprinkle shredded cheese and black pepper evenly.
04 - Place remaining bread slices on top with the buttered side facing out.
05 - Heat a nonstick skillet over medium heat and grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
06 - Let sandwiches rest for 1 minute before slicing and serving warm.

# Expert Tips:

01 -
  • It feels fancy enough to serve guests but comes together faster than ordering takeout.
  • The combination of cold smoked salmon against warm, creamy cheese is pure comfort with sophistication.
  • You probably have most ingredients already, making this a perfect weeknight discovery.
02 -
  • Softened butter spreads without tearing the bread, and butter—not mayo or oil—is what gives you that restaurant-quality crust.
  • Medium heat is your friend here; rushing to high heat burns the exterior while leaving the inside cold, which I learned the hard way.
  • The cream cheese mixture can be made ahead and stored in the fridge for up to two days, turning this into an even faster meal.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; this sandwich comes together so fast that scrambling mid-cook breaks the momentum.
  • If your butter is too cold to spread, let it sit on the counter for five minutes—it makes an enormous difference in how easily you can prepare the bread.
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