Lachie McCallum & Kirsty Laird, Obelix & Co., Serves 1
(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
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.
Sandwich back together and put in your jaffle iron until the bread is golden brown and the cheese is nice and melted.
(A jaffle iron will seal the outside edges capturing all the ingredients inside the pocket, a flat-style sandwich press may allow the fillings to seep out).
