Raclette, Ham and Rosemary Sandwich
For 2 sandwiches you need
rustic buns, cut in half, 2
slices of ham 2-4
thick slices of raclette cheese, rind cut off, 2-4
rosemary needles, a small handful
olive oil
black peppercorns, coarsely crushed in a mortar, to taste
Cover the bottom of a small sauce pan with olive oil, add the rosemary and put on a high temperature. As soon as the oil and herbs starts sizzling, take the pot off the heat immediately and cover with a lid. Let it sit for 1-2 minutes before you brush the inside of the buns with the oil. Put 1-2 slices of ham on the bottom half of each bun and cover with the cheese. Roast under the grill for 1-2 minutes or until the cheese starts to melt and turn golden brown. Mind that the cheese doesn’t slide off. Sprinkle with pepper and the cooked rosemary and close the bun. Enjoy!
