Smoked Salmon Panini

• 8 slices brioche
• Dijon mustard, for spreading
• 8 thin slices Gruyere cheese
• 1/2 pound thinly sliced smoked salmon
• Finely grated zest of 1 lemon
• Salt and freshly ground pepper

1. Heat a panini press.
2. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyere; divide all of the smoked salmon and the lemon zest between the 4 slices.
3. Season lightly with salt and pepper and cover with the remaining slices of Gruyere.
4. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted.
5. Cut the sandwiches in half and serve.

brioche, thin, salmon, lemon, salt

Taken from www.foodandwine.com/recipes/smoked-salmon-panini (may not work)