A cheese-lover’s dream, these are buttered on the outside and weighed down during cooking to give them an irresistibly golden crust.
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Place a large frying pan over a medium heat, then add 1 tsp of the butter and the leek. Fry gently for 4-5 minutes, stirring occasionally, until softened. Meanwhile, grate the Cheddar and Comté into a bowl. Add the salad onions and softened leeks, then stir well.
Cut the rolls in ½ and spread with butter, then turn the bases, butter-side down, on the board. Top each base with a slice of raclette, followed by 2 tbsp of the cheese, leek and onion mixture. Top with the roll tops, butter-side upwards.
Wipe out the frying pan and set over a medium heat. Place the rolls into the hot pan, cover with a sheet of baking parchment and place a second heavy pan or a baking sheet on top and press down. Fry for 5 minutes, or until golden on both sides, turning halfway through. Cut in ½ to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,992kJ/ 478kcals |
|---|---|
Fat | 29g |
Saturated Fat | 18g |
Carbohydrates | 32g |
Sugars | 4.1g |
Fibre | 3.3g |
Protein | 20g |
Salt | 1.7g |
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