1 bunch watercress, washed and trimmed

2 tablespoons chopped fresh dill

2 tablespoons balsamic vinegar

1 clove garlic, minced

1/4 cup plus 2 tablespoons olive oil

2 tablespoons capers (optional)

4 fresh bagels, plain or seeded

1 tablespoon butter, melted

8 oz. whipped cream cheese
1 red onion, sliced thinly into rings
2 tomatoes, sliced thinly into rings, seeds removed
4 oz. smoked salmon
Salt and pepper

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

To prepare balsamic vinaigrette: In a small bowl (ideally one with a spout, such as a large liquid measuring cup), combine vinegar, garlic and capers. Slowly whisk in olive oil. Season with salt and pepper and set aside.

To prepare dill-watercress salad: Place watercress and dill in a large salad bowl. Toss with balsamic vinaigrette (adjust amount of dressing to taste).

To prepare sandwiches: Slice top and bottom edges off of bagels, then carefully split bagel in half lengthwise to create top and bottom halves. Brush melted butter on the outer sides of each bagel half. Turn bagel halves over, buttered sides down.

Spread a generous layer of cream cheese on each bagel half. On the bottom halves only, layer onion rings, 1 oz. of smoked salmon and tomatoes. Place the top bagel halves, buttered side up, on top to form a sandwich. Grill two sandwiches at a time for 2-3 minutes until bagels are toasted and golden grill marks appear.

Remove sandwiches from grill. Turn each sandwich upside down and remove bottom bagel half. With tongs, insert about 1/2 cup of dill-watercress salad. Replace the bottom bagel half and turn sandwich upright. Enjoy!

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1 cup mango, diced into 1/2" chunks

1/4 red onion, chopped finely

1/4 cup cilantro, chopped

2 tablespoons light sour cream

2 tablespoons light mayonnaise

1 teaspoon freshly squeezed lime juice

4 tilapia filets (approx. 1 lb total)

4 slices pepper jack cheese

8 slices sourdough bread

2 tablespoons olive oil

To make the mango salsa: Combine mango, red onion and cilantro in a medium bowl; set aside.

To make the lime dressing: Combine sour cream, mayonnaise and lime juice in a small bowl; set aside.

Preheat panini grill to 350 degrees.

To prepare the tilapia: In a shallow bowl, combine panko crumbs and salt. In another shallow bowl, beat egg. Dip each tilapia filet first in the egg and then in the crumb mixture, coating well with crumbs. Grill tilapia on the panini grill for 5-6 minutes or until fish is cooked through.

To build the panini: Spread a few teaspoons of lime dressing on a piece of sourdough. Spoon about 1/4 cup of mango salsa on top of the lime dressing. Place a tilapia filet on top of the mango salsa. Lay a slice of the pepper jack cheese on top of the tilapia. Top with another slice of sourdough. Brush olive oil on the top of the sandwich.

Grill for about 6 minutes or until the bread is crispy and golden and the cheese is melted. Serve hot.