300 gmcrème fraîche200 gmGruyère, coarsely grated100 gmraclette, coarsely grated1 tbspDijon mustard, plus extra to serve12thick slices sourdough bâtard6thick slices leg ham, off the bone40 gmbutter, coarsely choppedTo serve:cornichons and herb salad
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.
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.