Smoked Salmon Paninis
Elevate your lunch game with these irresistible Smoked Salmon Paninis, a gourmet twist on a classic sandwich. Made with crusty ciabatta bread, creamy layers of tangy cream cheese, and delicate slices of smoked salmon, this recipe is brimming with flavor and elegance. The addition of fresh avocado, baby spinach, and a hint of zesty red onion provides a delicious balance of textures, while a sprinkling of capers and a drizzle of olive oil take every bite to the next level. Perfectly toasted in a panini press or skillet, these warm, golden sandwiches are ready in just 20 minutes, making them an ideal choice for busy weeknight dinners, decadent brunches, or casual entertaining. Serve these gourmet paninis alongside a crisp salad or a bowl of soup for a truly satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 loaves ciabatta bread
- 200 grams smoked salmon
- 4 tablespoons cream cheese
- 1 large ripe avocado
- 0.5 medium red onion
- 1 cup baby spinach
- 2 tablespoons capers
- 2 tablespoons olive oil
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Slice the ciabatta bread horizontally to create sandwich halves. You should end up with four large sandwich-sized pieces.
Spread 1 tablespoon of cream cheese on the cut side of each piece of bread.
Slice the avocado thinly and divide it evenly among two of the bread halves, layering it on top of the cream cheese.
Peel and slice the red onion into thin rings, then layer a few rings on top of the avocado slices.
Top the onion and avocado with baby spinach leaves, dividing them evenly between the two sandwiches.
Add the smoked salmon slices evenly over the spinach, followed by a sprinkling of capers.
Drizzle 1 tablespoon of olive oil over the two sandwiches, then season with salt and black pepper to taste.
Close the sandwiches with the remaining pieces of ciabatta bread, cream cheese side facing inward.
Preheat a panini press or skillet over medium heat. If using a skillet, add a small amount of olive oil to prevent sticking.
Place the sandwiches into the preheated panini press or skillet. If using a skillet, press the sandwiches gently with a spatula or a heavy pan to flatten slightly.
Toast for about 2-3 minutes on each side, or until the bread is golden and crispy, and the ingredients are warmed through.
Remove the paninis from the heat, slice each sandwich in half, and serve immediately.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8180 mg | 356% | |
| Total Carbohydrate | 572.6 g | 208% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 5.6 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 157 mg | 12% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
