4 tablespoons unsalted butter, divided
¾ cup ¼-inch-thick sliced shallots
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
4 1/2 –inch-thick slices country-style white bread
8 ounches Gruyère, sliced 1/8-inch thick
2 cups arugula
½ apple (such as Pink Lady or Fuji), cut into ¼-inch slices
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Preheat oven to 400˚. Heat 2 Tbsp. butter in a small saucepan over
high 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
Heat a large heavy-bottomed skilled over medium heat. Working in 2
batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of
pan. 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
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.