You’ll find more than a few panini recipes in my sandwich repertoire.
However, when it comes to expert panini making, apparently I missed the mark. According to Wikipedia, a true panini is not made from sliced bread, but with “ciabatta, rosetta and baguette.”
But since when do I follow food rules.
The brands with nuts and seeds are even better!
Leftover salmon mixed with a small amount of mayonnaise, goat cheese, fresh lemon and chopped capers makes a creamy filling for these grilled sandwiches.
I’ll add an extra filet the grill when salmon is on the dinner menu, so I’ll have leftovers for the next day. But don’t hesitate to substitute wild Alaskan canned salmon. It’s a terrific choice too.
In my opinion, the biggest benefit of panini sandwiches is that I can skip the added fat I’d need to grill a sandwich in a pan on the stove.
I simply spray my panini grill with olive oil cooking spray, and it makes all those lovely marks on my bread, and squishes it down into an irresistible, crusty, creamy delight.
Missing the cheese? You could add cheese if you like, but you really won’t need it. The salmon combined with fresh tomatoes and crunchy kale packs enough flavor to make this a satisfying sandwich without it.
Don’t forget to leave me a comment with your favorite sandwich ingredients. I’m always on the hunt for new panini recipes!
Goat cheese and fresh lemon are the perfect compliment for the salmon in this crusty panini.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 8 ounces salmon, cooked
- 2 tablespoons lemon juice
- 2 ounces goat cheese, room temperature
- 1 tablespoon low calorie mayonnaise, I prefer olive oil brands
- 2 tablespoons capote capers, chopped
- 1/4 cup yellow onion, minced
- 8 slices 100% low calorie whole wheat bread
- 2 cups baby kale
- 1 large tomatoes, thinly sliced
- Preheat panini grill or large nonstick skillet over medium heat.
- Combine well in a small bowl the salmon, goat cheese, lemon juice, capers, onion and mayonnaise.
- Spread the salmon mixture on four slices bread. Layer on tomato slices and kale.
- Spray the bread on each side with olive oil cooking spray, the place on the grill or in the pan. Cook for 2 - 3 minutes per side, but watch carefully to keep from burning.
Food energy: 344kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 4.98g
Monounsaturated fatty acids: 4.68g
Polyunsaturated fatty acids: 3.80g
Total fat: 13.46g
Calories from fat: 121
Carbohydrate, by difference: 29.35g
Total dietary fiber: 4.99g
Total lipid (fat): 14.65g
Total sugars: 4.67g
This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content.