toasted raclette jaffle with mount zero olive jam

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.

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Servings

1

Author:

Lachie McCallum & Kirsty Laird, Obelix & Co.

Ingredients

    (Per Jaffle)

    • 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

    1. With 2 pieces of bread sandwiched together, butter the outside of the 2 slices and then open out.

    2. Put 1 spoonful of bechamel on each side, then add the potato, raclette cheese and grated cheese to one side.

    3. Spread the olive jam on the other side, and put both sides together.

    4. Place sandwich in your jaffle iron or sandwich press until the bread is golden brown and the cheese is nice and melted.
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