Follow these steps for perfect results
Red Wine Vinegar
Dijon Mustard
Olive Oil
Gruyere Cheese
grated
Fresh Parsley
chopped
Shallots
finely chopped
Crusty Bread
Lettuce
slices
Tomato
slices
Whisk together red wine or cider vinegar and Dijon-style mustard in a medium bowl.
Add olive oil and 2 tablespoons of water to the vinegar and mustard mixture.
Whisk until all ingredients are combined thoroughly.
Stir in grated Gruyere or Emmenthaler cheese, chopped fresh parsley, and finely chopped shallots.
Toss the mixture until all ingredients are well combined.
Spoon approximately 1/3 cup of the cheese mixture onto each of 6 slices of crusty bread.
Optionally garnish with lettuce and tomato slices.
Top each sandwich with the remaining bread slices.
Expert advice for the best results
For a stronger flavor, use aged Gruyere cheese.
Add a pinch of red pepper flakes for a touch of spice.
Toast the bread slices for a crisper sandwich.
Everything you need to know before you start
5 minutes
The cheese mixture can be made ahead of time and stored in the refrigerator for up to 24 hours.
Serve the sandwiches cut in half on a plate. Garnish with extra parsley sprigs.
Serve with a side salad or soup.
Pairs well with the cheese and parsley flavors.
Discover the story behind this recipe
Alsace is known for its blend of French and German culinary traditions.
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