- 2 slices of fresh sourdough bread
- 1-2 slices Harvarti Dill cheese
- 1 tablespoons capers
- 1/3 cup artichoke hearts
- 2-3 slices of red onion
- 3 oz Honey Smoked Salmon
- 1/3 cup arugula
- 1/3 of a ripe avocado, sliced
- 1 tsp Dijon mustard
Preheat a panini press to 275 degrees. If you don't have a panini press, you can use a grill, or a grill pan on your stove. Just use another heavy pan or lid to press down on your sandwich.
Assemble your sandwich. Spread Dijon mustard on each slice of bread, then lay down your cheese on each slice.
Layer capers, then artichokes, then red onion.
Top with Honey Smoked Salmon.
Finish with arugula and avocado.
Grill your panini for about 4 minutes, or until golden brown and toasty.
Serve and enjoy!