Smoked Salmon and Caviar Panini
Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
Gently fold the caviar and chives into the creme fraiche.
On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.
Recipe courtesy of Chef Charlie Palmer, Aureole, NYC
Recipe courtesy of Robin Miller