| 2 tablespoons | Red wine or cider vineger |
| 1 tablespoon | Dijon-style mustard |
| 1/4 cup | Olive oil |
| 2 cups | Grated Gruyere or Emmenthaler cheese (about 8 oz) |
| 1/2 cup | Chopped fresh parsley |
| 2 | Shallots, finely chopped (about 1/4 cup) |
| 12 slices | Crusty bread |
| | Lettuce and tomato slices for garnish, optional |
1. Whisk together vinegar and mustard in medium bowl, Add oil and 2 tablespoons water, and whisk until combined. Stir in cheese, parsley and shallots, and toss until combined.
2. Spoon 1/2 cup cheese mixture onto each of 6 slices of bread. Garnish with lettuce and tomato, if desired, and top with remaining bread slices.