Raclette toastie

Name: Raclette toastie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 large slices No.1 White Sourdough Bread; 200 g pack Emmi Raclette Classic Sliced Cheese; 70 g pack French Saucisson Sec with Herbes de Provence; 10 cornichons, halved lengthways; 3 tbsp mayonnaise; English mustard (optional), to serve

A classic combo of cheese, saucisson and cornichons to transport you to the Alps. Spreading mayo on the outside of a toastie before frying is a great trick for a crunchy, golden finish. Be prepared for some serious cheese pulls. See more of our epic sandwich recipes.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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4 large slices No.1 White Sourdough Bread
200g pack Emmi Raclette Classic Sliced Cheese
70g pack French Saucisson Sec with Herbes de Provence
10 cornichons, halved lengthways
3 tbsp mayonnaise
English mustard (optional), to serve

Lay out the bread slices so the curved edges match up when pressed together into sandwiches. On the base pieces, layer 3 slices of cheese, followed by a layer of saucisson, the remaining cheese, then the cornichons. Top with the second slices of bread and spread the tops with a thin layer of mayonnaise.
Heat a large, heavy-based frying pan over a medium-low heat, then carefully invert the sandwiches into it with the mayo on the bottom. Cook, pressing down, for 8-9 minutes, until the undersides are deep golden and the cheese is melting.
Spread the tops with mayo, then carefully flip with a fish slice. Cook for 6-7 minutes more, until the cheese is oozing out and the undersides are deep golden. (You could also use a toastie machine.) Cut in half and serve with English mustard, if you like.