A hearty Raclette, Ham and Rosemary Sandwich

It's time for a hearty sandwich again! Imagine rich and aromatic cheese melting on top of slices of rustic ham in between a crusty bun!

I could have stopped at that point but I wanted to go a bit further. My cheese of choice was a French raclette which is so strong in taste that it can take a few more flavours on the side. I warmed up some olive oil with a few sprigs off my rosemary plant for a woody infused oil to brush the inside of the buns. The spongy softness soaked it all up and kept a soft hint of the herb. If you like to have a bit more than a hint - like me - you can also sprinkle a few of the cooked green needles over it which merge perfectly with the cheese. My obligatory coarsely crushed black peppercorns shouldn't be missing as they add a hearty spiciness, the kind that brings out the best of the rich raclette cheese.

If you're up for a more extensive sandwich project you could also bake my mountain buns, they would fit perfectly!

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!