- 4 Slices Rye Bread
- 6 Ounces Fontina Cheese
- 1 Meyer Lemon
- 2 Tablespoons Sugar
- 1 Shallot
Total 710 cal
- Wash and dry the fresh produce. Quarter and deseed the lemon; thinly slice 2 of the wedges crosswise, leaving the remaining wedges intact. Cut off and discard the rind of the cheese; thinly slice the cheese. Peel and thinly slice the shallot.
- In a bowl, combine the sliced lemon, sugar and a big pinch of salt; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 5 minutes
- Place the bread slices on a clean, dry work surface. Divide the cheese and as much of the shallot as you’d like (you may have extra shallot) between 2 of the bread slices. Top with as much of the marinated lemon as you’d like (reserving the marinating liquid); season with salt and pepper. Complete the sandwiches with the remaining bread slices.
- In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread has browned and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping.) Transfer to a cutting board