Serves 4


  • 1 cup (about 5 ounces) cream cheese, softened
  • 1/4 cup chopped dill
  • 2 Tbsp. minced onion
  • 1 tsp. finely grated lemon zest (from 1/2 lemon)
  • 1/4 tsp. ground black pepper
  • 4 Tbsp. unsalted butter, softened
  • 8 slices rye bread
  • 1/4 pound sugar snap peas, stem end and string discarded, chopped
  • 6 ounces thinly sliced smoked salmon


    Total time: 35 minutes

    In a medium bowl, combine cream cheese, dill, onion, lemon zest and pepper.

    Heat a panini press or a large skillet over medium heat. Spread 1/2 Tbsp. butter on one side of each bread slice. Spread cream cheese mixture on unbuttered side of 4 slices. Press sugar snap peas into cream cheese side of bread and top with smoked salmon. Close sandwiches, buttered sides out, and place in panini press or skillet. (If using skillet, cover sandwiches with aluminum foil and top with another heavy skillet.) Cook, flipping halfway through, until toasted on both sides, about 3 minutes per side. Cut sandwiches in half and serve immediately.

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