Smoked Salmon And Gruyere Panini - cooking recipe

Ingredients

8 slices brioche bread
Dijon mustard, for spreading
8 thin slices gruyere cheese
1/2 lb smoked salmon, thinly sliced
1 lemon, finely grated zest
kosher salt & freshly ground black pepper, to taste

Preparation

Heat up a panini press.
Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!