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You'll need

300 gm crème fraîche 200 gm Gruyère, coarsely grated 100 gm raclette, coarsely grated 1 tbsp Dijon mustard, plus extra to serve 12 thick slices sourdough bâtard 6 thick slices leg ham, off the bone 40 gm butter, coarsely chopped To serve: cornichons and herb salad


  • 01
  • Preheat oven to 180C. Combine crème fraîche, cheeses and mustard in a bowl, season to taste, then spread thickly over bread slices. Top half the bread slices with ham, sandwich with remaining bread slices, cheese-side up.
  • 02
  • Heat half the butter in a large frying pan over medium heat, add half the sandwiches and cook until bases are golden (2-3 minutes), transfer to an oven tray. Wipe pan clean with absorbent paper, repeat with remaining butter and sandwiches, then transfer to oven and bake until golden and bubbling (8-10 minutes). Serve hot with cornichons and herb salad.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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