This smoked salmon panini sandwich with lemon dill mayonnaise is delicious, satisfying, easy to make and takes almost no time to put together. All you need is 10 minutes and a panini press and hot lunch is served!
Love hot sandwiches? You may also like this Grilled Cheese Sandwich with Tarragon and Bourbon Caramelized Shallots.
Getting a panini press was one of the best ideas I’ve had in a long time. If you don’t have one of these kitchen appliances I urge you to get one, it’s one of the best ever invented. Being able to transform any regular sandwich into a hot and delicious meal within minutes and with almost zero cleanup is close to magical and has revolutionized my lunches.
By now I have stuffed just about anything I could think of between the two hot plates and one of my current favorites is this smoked salmon panini sandwich with lemon dill mayonnaise.
How to make the smoked salmon sandwich:
This sandwich is a bit of a special case because it is delicate (you don’t want the mayo to be squirting out all over the place) and because it tastes best just warm but not hot. So what I do is I press it very lightly, just enough to grill the bread and warm the stuffing just a tad.
How to make the lemon dill mayonnaise:
The star of this recipe is the lemon dill mayonnaise; it’s tangy, dilly and slightly peppery from the freshly cracked black pepper I mix in (the pepper is a very important component, don’t be tempted to skip it). To make the mayonnaise, simply whisk together mayo, lemon juice, finely chopped fresh dill and black pepper.
The mayo complements the smoked salmon very nicely and really elevates the panini from good to great.
What if I don’t have a panini press?
If you don’t have a panini press you can make this recipe just as a smoked salmon sandwich but it’s definitely better pressed.
More light lunch recipes:
See all lunch recipes ->
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Full Printable Recipe
Smoked Salmon Panini with Lemon Dill Mayonnaise
For the lemon dill mayonnaise:
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 4 teaspoons finely chopped fresh dill*
- ½ teaspoon freshly ground black pepper
For the panini:
- 4 slices multigrain bread
- lettuce leaves
- 4 ounces smoked salmon
For the mayonnaise:
- Whisk all ingredients together in a bowl. Refrigerate until you're ready to use it.
For the panini:
- Layer one slice of bread, one lettuce leaf, salmon, lemon dill mayonnaise and another slice of bread on top of each other and very lightly press in a hot panini press.