I developed this after eating something similar in Telluride, Colorado. Messy and fabulous.
YOU WILL NEED:
1. One good baguette or loaf of ciabatta, or comparable good crusty bread that would make a good sandwich, toasted.
2. Salmon filets, trimmed to be no thicker than the baguette, rubbed with olive oil, salt and pepper and roasted or grilled until just done.
3. Slow Roasted Roma tomatoes. Wash and slice them about 1/2 cm thick, tos gently with kosher salt, pepper and a smidge of olive oil. Roast at 275 (I use my trusty toaster oven for this task) for 30-45 min or until nicely caramelized.
4. Baby Arugula, tossed with a bit of fresh lemon, olive oil, salt and pepper
5. Panini Oil: combine 1/4 cup olive oil with a minced clove of garlic and 1-2 T of chopped fresh herbs, a pinch of kosher salt and fresh pepper.
6. Dill Aioli
Combine in a small bowl:
Juice of one lemon (shoot for 2-3 T, using more lemons as necessary)
2 T mayonaise
2 T fresh dill, chopped very fine
Salt and pepper to taste
PREPARATION:
Roast or grill salmon.
Prepare aioli.
Trim the baguette on a diagonal and slice down the middle. Brush with panini oil and place a few roma tomato slices on top. Place cooked filet and a generous spoonful of aioli. Top with arugula and serve immediately. With napkins.