Ingredients

The following ingredients have 2 Servings
  • 4 tablespoons unsalted butter, divided
  • 3/4 cup 1/4-inch-thick sliced shallots
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 1/2-inch-thick white bread, peasant bread is highly recommended
  • mayonnaise, see notes above
  • 8 ounces Gruyère or Comté sliced 1/8-inch thick
  • 2 cups arugula
  • 1/2 apple (such as Pink Lady or Fuji), cut into 1/4-inch slices
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil

Instruction

  • Preheat oven to 400°F. Heat 2 tablespoons butter in a small saucepan over medium heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
  • Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Spread a little mayonnaise on one side of each slice of bread. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.
  • Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
  • Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.
  • Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.