Roasted Potato, Mushroom & Raclette Toastie

Cook Time 35 minutes

Servings 4


150g swiss brown mushrooms, finely chopped

200g potato cubed

200g raclette sliced, rind on

300g fior di latte or mozzarella

½ lemon, zested

Salt & pepper

1 tsp fresh chopped thyme

8 slices of bread

2 tbsp extra virgin olive oil

Butter, for toasting


Preheat the oven to 180C.

Coat mushrooms in the olive oil and a pinch of salt and pepper. Roast mushrooms until almost dehydrated which takes around 10-15 minutes.

In a separate tray coat the potatoes in olive oil and a pinch of salt and place in the oven for 20-25 minutes to roast until tender.

Mix the lemon zest, roasted potatoes, mushrooms and fresh thyme together smashing the

potatoes into a chunky paste. Once cool add in the shredded mozzarella.

To assemble, butter the outsides of all the slices of bread.

Divide the mushroom, potato and cheese mix evenly between all 4 sandwiches and spread to the

edges of the unbuttered side of the bottom half of the sandwich.

Add in a 50g slice of raclette per sandwich and close your toastie with the second piece of bread

butter side facing up

Toast in a preheated sandwich press for 5 min, flipping half way to get an even toast and making

sure the cheese is completely melted.

Sprinkle with a little salt and some fresh thyme and cut in half to serve.


Roasted Potatoes with Garlic Mushrooms


Roasted Potato & Capsicum Salad