Instructions: To make the Lemon Confit: Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry. Pour a layer of salt into the bottom of the jar.

Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate. The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year. (Makes 1 quart)

Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.

Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere-side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.

To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.

This recipe yields 6 servings.

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