If you enjoy a good bagel right out of the toaster, you’re going to love a freshly grilled bagel panini sandwich! This new twist on the traditional bagel and lox is a bright and flavorful way to dress up your breakfast or lunch plate. With the tops and bottoms removed, the bagels crisp up nicely on the outside yet remain nice and soft on the inside. Smoked salmon and whipped cream cheese are complemented by fresh tomatoes, red onion and a light and zesty dill-watercress salad. Want to read how this recipe was created? Check out “A Little Breakfast Panini Party”.
1 red onion, sliced thinly into rings
2 tomatoes, sliced thinly into rings, seeds removed
4 oz. smoked salmon
Salt and pepper
Preheat panini grill to medium-high heat (375 degrees).
To prepare balsamic vinaigrette: In a small bowl (ideally one with a spout, such as a large liquid measuring cup), combine vinegar, garlic and capers. Slowly whisk in olive oil. Season with salt and pepper and set aside.
To prepare dill-watercress salad: Place watercress and dill in a large salad bowl. Toss with balsamic vinaigrette (adjust amount of dressing to taste).
To prepare sandwiches: Slice top and bottom edges off of bagels, then carefully split bagel in half lengthwise to create top and bottom halves. Brush melted butter on the outer sides of each bagel half. Turn bagel halves over, buttered sides down.
Spread a generous layer of cream cheese on each bagel half. On the bottom halves only, layer onion rings, 1 oz. of smoked salmon and tomatoes. Place the top bagel halves, buttered side up, on top to form a sandwich. Grill two sandwiches at a time for 2-3 minutes until bagels are toasted and golden grill marks appear.
Remove sandwiches from grill. Turn each sandwich upside down and remove bottom bagel half. With tongs, insert about 1/2 cup of dill-watercress salad. Replace the bottom bagel half and turn sandwich upright. Enjoy!
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