Roasted Potato, Mushroom & Raclette Toastie
Cook Time 35 minutes
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.