Smoked Salmon Grilled Cheese (Print Version)

Silky smoked salmon, creamy cheese, fresh dill layered between golden grilled bread for a flavorful sandwich.

# 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 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 Steps:

01 - In a small bowl, blend cream cheese with chopped dill, adding capers or red onion if desired.
02 - Arrange bread slices and spread softened butter on one side of each slice.
03 - Evenly spread the cream cheese and dill mixture on the unbuttered side of two bread slices.
04 - Place smoked salmon atop the cream cheese, then scatter shredded cheese and sprinkle black pepper over salmon.
05 - Cover with the remaining bread slices, ensuring the buttered sides face outward.
06 - Heat a nonstick skillet over medium heat and grill sandwiches 3 to 4 minutes per side, pressing gently, until golden and cheese has melted.
07 - Allow sandwiches to rest for 1 minute, then slice and serve warm.

# Expert Hints:

01 -
  • It transforms a weeknight comfort food into something fancy enough to serve guests without pretending you spent hours in the kitchen.
  • The cream cheese and dill create an almost unexpected creaminess that doesn't feel heavy, just luxurious.
  • It comes together in less time than it takes to order takeout, but tastes like you plotted it carefully.
02 -
  • If your butter isn't soft enough, it tears the bread instead of spreading, so always let it sit on the counter while you prep the other ingredients.
  • Don't skip the one-minute rest or your cheese will be too warm to taste properly—it also prevents that cheese-squeeze-out situation that looks messy.
03 -
  • If your pan seems too hot, move it slightly off the center of the burner—this gives you an easy way to control temperature without fumbling with the dial.
  • Cold cheese takes longer to melt, so if you're using cheese straight from the fridge, shred it finer or use a little less and it will cooperate.
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