Salmon Grilled Cheese
A quick and easy, crispy sandwich that is both sweet and savory at the same time. Makes a great dinner for a busy family on the go!
Servings: 6
Ingredients
- 12-14 ounces canned salmon (drained)
- 1 ½ cups shredded Swiss cheese
- ½ cup mayonnaise
- 1 apple, diced small (no need to peel first)
- ¼ teaspoon pepper
- 10-12 slices whole wheat or multi-grain bread
- 8 tablespoons butter, softened
- 2 teaspoons dried dill weed
Instructions
- Preheat oven to 450 degrees.
- Combine the salmon, cheese, mayonnaise, apple, and pepper in a bowl, mix well.12-14 ounces canned salmon, 1 ½ cups shredded Swiss cheese, ½ cup mayonnaise, 1 apple, diced small, ¼ teaspoon pepper
- Combine the butter and dill weed.8 tablespoons butter, softened, 2 teaspoons dried dill weed, 10-12 slices whole wheat or multi-grain bread
- Butter one side of each slice of bread with the dill weed mixture. Place bottom slices buttered side down on the baking sheet. Distribute the salmon mix over the bottom slices and spread it out to cover the whole slice.
- Place the remaining bread slices buttered side up on top of the salmon mixture.
- Bake the sandwiches for 8 minutes on one side, then flip and bake for another 6-8 minutes until brown and crispy.
Notes
Prep Tips:
- Make the salmon spread and dill butter the night before to save time during meal prep.
- Dice the apple into very small pieces so it blends nicely into the filling and distributes evenly.
- If the filling seems a little dry, add an extra spoonful of mayonnaise for a creamier texture.
- Line the baking sheet with parchment paper for easier cleanup.
- Keep an eye on the sandwiches during the final minutes of baking so the bread gets crisp without overbrowning.
Variations:
- You can sub cheddar, provolone, or Monterey Jack for the Swiss cheese.
- Use sourdough or rye bread instead of whole wheat for a different flavor profile.
- Add thinly sliced red onion or spinach for extra texture and flavor.
- Substitute canned tuna if you don't have canned salmon.
- Add a squeeze of lemon juice to the salmon mixture for a brighter flavor.
Serving Suggestions:
- Serve warm with tomato soup, salad, or fresh fruit.
- Pair with chips or a pickle for an easy lunch or casual dinner.
- The salmon filling also works well as a cold sandwich spread for lunches.
Storage:
- Store leftover salmon filling covered in the refrigerator for up to 3 days.
- Warm assembled sandwiches in the oven or air fryer to help maintain crispness.
- Freezing is not recommended once assembled, as the bread can become soggy.
Nutrition
Calories: 371kcal | Carbohydrates: 26g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 406mg | Potassium: 493mg | Fiber: 3g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 1.4mg | Calcium: 273mg | Iron: 1.7mg
