toasted raclette jaffle with mount zero olive jam
"During the colder months in the deli, we offer a range of jaffles and this has been a clear favourite this season. The olive jam adds a “marmitey” savouriness to the jaffle and helps balance all that lovely cheese." - Lachie McCallum & Kirsty Laird, Obelix & Co.
- Author
- Lachie McCallum & Kirsty Laird, Obelix & Co.
- Servings
- 1
Ingredients
- 2 slices bread (light rye or multigrain)
- 2 dessert spoons of bechamel/white sauce with wholegrain mustard added
- 50g raclette cheese, sliced (gruyere and Swiss also work well)
- 50g potato, small dice and steamed first
- 30g grated cheese, we use a mix of cheddar and mozzarella
- 1 teaspoon of Mount Zero Olive Jam
- Butter for the outside of the bread
Directions
- With 2 pieces of bread sandwiched together, butter the outside of the 2 slices and then open out.
- Put 1 spoonful of bechamel on each side, then add the potato, raclette cheese and grated cheese to one side.
- Spread the olive jam on the other side, and put both sides together.
- Place sandwich in your jaffle iron or sandwich press until the bread is golden brown and the cheese is nice and melted.