Once upon a time, I nannied for an amazing family who owned the best restaurant in town. When we moved overseas, I cried because of this breakdown:
((1/4: excitement. 1/4: missing family. 1/4: missing friends. 1/4: missing Sugah's Cafe's Salmon Paninis))
I might be exaggerating, but it was THAT good.
When we returned stateside, they had moved on to Austin for a great opportunity and I was salmon panini-less. I recreated the sandwich as best as I could, but it certainly doesn't have Matt's special touch. I've been meaning to share this recipe for some time, but here it is...FINALLY...
((an ode to Sugah's Cafe))
Cream Cheese, softened
-Cook Salmon as desired. I brush mine with Olive Oil, add salt & pepper and bake it in the oven at 400 until it's done.
-Chop Red Onion
-Set out cream cheese to soften
1. Spread a generous amount of Cream Cheese to each side of the sourdough bread.
2. Add capers & onions to one side. My rule of thumb is to make sure there is ((at least)) caper & onion in each bite! The more you add, the more flavor you'll have. Sprinkle with Paprika.
3. Flake the salmon and add on top of the capers & onions. Put other piece of bread on top.
4. Melt butter in a non-stick skillet on medium-high heat. Cook until golden-brown...like a grilled cheese. Get the sandwich on a spatula, add more butter to skillet and flip to the other side until golden brown.
5. Cut in half & sprinkle with Paprika. Serve immediately.
It's delicious served with Sweet Potato Fries, Garlic & Lemon Sautéed Brussel Sprouts, and a nice summer beer, sweet tea, or Dr. Pepper. Hands down, this is one of my favorite meals of all time.