Ingredients

• 150g swiss brown mushrooms finely chopped

• 200g potato, cubed

• ½ lemon rind

• 200g raclette sliced, rind on

• 300g That’s Amore cows milk mozzarella (fior di latte) if you can’t find this, use scamorza

• Salt to taste

• Pepper to taste

• 1 teaspoon fresh chopped thyme

• 8 slices of bread

• Butter

METHOD

1. Preheat the oven to 180°C.

2. Place mushrooms in a tray and coat in a small amount of olive oil with a pinch of salt and pepper.

3. In a separate tray, coat the potatoes in olive oil and a pinch of salt.

4. Roast the mushrooms until almost dehydrated - around 15 minutes.

5. Roast the potatoes until tender - also around 15 minutes.

6. Mix the grated lemon rind, roasted potatoes, mushrooms and fresh thyme together, smashing the potatoes in to a chunky paste.

7. Once cool, add in the shredded mozzarella.

8. To assemble, butter the outsides of all the slices of bread.

9. Divide the mushroom, potato and cheese mix evenly between all 4 sandwiches.

10. Place your bottom piece of bread, butter-side down on a plate, and spread the mix to the edges of the bread.

11. Place a 50g slice of raclette per sandwich on top of the mix.

12. Close your toastie with a second piece of bread, butter-side up.

13. Toast in a preheated sandwich press for 5 min, flipping half way to get an even toast and making sure the cheese is completely melted.

14. Sprinkle with a little river salt and some fresh thyme.

15. Cut in half to serve