Ingredients
12 half-inch-thick slices good-quality white bread
6 ounces Gruyere cheese, very thinly sliced
3/4 pound sliced smoked salmon
1 tablespoon Lemon Confit Lemon Confit
1 tablespoon thinly sliced chives
1/2 cup (1 stick) unsalted butter, melted
Preparation
Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.
