Man oh man!
I did a slightly modified version… but it was delicious! I got a ‘whole clove artisan bread’ with a nice thick crust and almost sourdough-like interior and sliced it fairly thin considering this is a bread I would normallt rip a hunk off and dip in some olive oil. I also used a whipped sweet cream buttermilk butter. Last, when I saw the gruyere at the store, I was unimpressed with the selection at this particular chain, but as I got hungrier by the second decided on a nice soft Wisconsin white cheddar.
These thinly sliced lemons in caramelized syrup are incredible and this sandwich is fantastic. I am glad I got the white cheddar because the flavors are still complex and all very mild at the same time. The garlic cloves get all toasty and blend delicately with the other flavors. I may make a second sandwich tonight… and may even try using a nice zesty pepper-jack sometime soon.
I steamed some frozen french cut green beans and am having a double hopped microbrew IPA with this meal and can’t think of a better combination at the time. I know, I’m a geek. I don’t care. This is delicious! Muchas gracias!
I just did these with preserved lemons made from regular lemons. It was very, very good. However, I am going to get a bunch of Meyer lemons when they’re in season and preserve them.
I have a thing for smoked salmon and cheese. I love these and the lemon is wonderful with it.
One of my favorites is an open faced toasted bun topped with smoked salmon and OKA cheese slices…
You melt them under the broiler and serve with thinly sliced avocado and fresh dill
I live in NH–where does one find Meyer lemons? This recipe intrigues me.
You might be able to find preserved lemons at a specialty market. Meyer lemons are grown where they grow other lemons, definitely not in New Hampshire. ;-) They come in season in the winter months. Whole Foods may carry them when they are in season. ~Elise
I’ve made this twice now for parties. Both were huge hits! And really easy to make.
You forgot the chives!! Thanks for the call out.
Best – Dennis
Yum! Any guidance for making a preserved lemon confit? Thanks! Marjorie
Just curious.. What is the difference between a lemon and a ‘Meyer lemon’?
A Meyer lemon is a cross between an orange and a regular lemon. They tend to be sweeter and their peels are mild. ~Elise
Do you take the lemon slices out of the sandwich before serving?
No, you serve the sandwich with a slice of lemon in it. ~Elise
That sandwich looks so good! I can’t wait to try it. I don’t know if I can find Meyer lemons in my area, though. Can I substitute regular lemons?
Try it and let us know how it works for you. ~Elise
Dear Lord, I still dream of that sammich. Seriously, we made this at home a month ago. It is the best grilled cheese ever. EVER.
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