Grilled Smoked Salmon Panini

Grilled, wrapped, or piled high, seafood sandwiches prove it's what's inside that counts.

Grilled Smoked Salmon Panini with Red Onion RibbonsPhoto: Becky Luigart StaynerPhoto: Becky Luigart Stayner

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1 Tbsp. Champagne vinegar
3 Tbsp. fresh lemon juice, divided
3 tsp. Dijon mustard, divided
1 tsp. minced garlic
3 Tbsp. extra-virgin olive oil
Freshly ground black pepper
1 small red onion, halved and sliced paper-thin
6 oz. cream cheese, softened
4 oz. soft goat cheese
1/4 cup thinly sliced green onions
1 Tbsp. chopped capers
1 tsp. grated lemon rind
1/4 tsp. freshly ground black pepper
1 loaf ciabatta, about 7 x 14 inches
8 oz. hot-smoked salmon, flaked
3 cups loosely packed baby spinach
Extra-virgin olive oil

Whisk together vinegar, 2 Tbsp. lemon juice, 2 tsp. mustard, and garlic in a bowl. Slowly drizzle in 3 Tbsp. olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated.)

Combine cream cheese and next 4 ingredients. Stir in 1/4 tsp. pepper, remaining 1 Tbsp. lemon juice, and remaining 1 tsp. mustard.

Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich.

Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned.

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