- 1/2 Meyer lemon, thinly sliced, seeds removed
- 1/2 teaspoon salt
- 8 slices French bread
- 4 ounces smoked salmon
- 4 ounces Gruyere cheese, sliced or shredded
- 1 Tbsp chopped chives
1 In a small saucepan bring 1 cup of water to a boil. Add a
half teaspoon of salt. When the salt has dissolved, add the slices of
lemon to the pan, layering them down flat in the pan. Let water boil
away until it is almost all gone and there is just a thin syrup left in
the pan. Do not stir while cooking. Remove from heat.
2 Heat a large cast iron pan on medium high heat. While the
pan is heating, arrange the sandwiches (next step).
2 Lay out 4 slices of bread. On top of them layer slices of
smoked salmon, cheese, and chives. Use a fork to lift the lemon slices
out of the pan and add one large lemon slice to each sandwich. Top with
a second layer of bread.
3 Butter the top bread slices generously with butter. Once
the pan is hot, place the sandwiches in the pan, butter side down.
Lower the heat to medium. Let cook for a few minutes until the bottom
of the sandwiches are well toasted.
4 Butter the top side of the sandwiches in the pan. Use a
metal spatula to flip the sandwiches over. Press down on the sandwiches
with the metal spatula. Let cook until the bottom of the sandwiches is
nicely browned. If the cheese isn't melting, turn the heat to low,
cover the pan and let cook for a few minutes more.
Makes 4 sandwiches.