- 110-120 gr gruyere (the slice must be 1.5 cm thick)
- flour
- olive oil for frying
- Juice of half a lemon
Pour cold water on the gruyere, place it on a plate with flour so that it sticks all over the cheese slice and shake gently to leave the excess flour.
Heat enough olive oil in a pan to cover about 1/3 of the side of the cheese. Fry for a few minutes on both sides until the saganaki is golden brown. Serve while it is still hot. Sprinkle the lemon juice as a toping and enjoy!