Ingredients
- From chef-owner Suzanne Goin. She recommends serving the sandwich with an arugula salad dressed with lemon juice and best-quality olive oil.
- 2 large shallots
- 3 tablespoons unsalted butter, divided
- 1/2 teaspoon thyme leaves
- Salt, pepper
- 2 slices country white bread, sliced 1/2 -inch thick
- 5 ounces Cantal cheese, sliced 1/8-inch thick
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