Скачать или смотреть Camp Raclette Sandwiches

Ooey, gooey melted cheese poured over ham sammies and roasted potatoes – is there a winter picnic in your future?

Ingredients:

1 pound petite red potatoes, quartered
2 tbsp. olive oil
1 tsp garlic powder
1/2 tsp. dried thyme
Salt and pepper, to taste
½ - 1 pound raclette cheese, cut into ¼-inch thick slices (can sub Gruyere, Emmentaler or Fontina)
1-2 baguettes, halved
Salted butter
Thinly sliced smoked ham and/or prosciutto cornichons or tiny dill pickles
Stone ground mustard

Directions:
1. Preheat grill to medium high.
2. Place potatoes on a large piece of heavy-duty foil, drizzle with olive oil and toss. Sprinkle with garlic powder, thyme, salt and pepper. Arrange in a single layer on foil.
3. Top with another large piece of foil and seal the edges well. Place on grill and cook for 20-30 minutes, flipping halfway through, until potatoes are tender. Note: for faster cooking, par-boil the potatoes at home and bring to camp.
4. While potatoes are cooking, assemble sandwiches. Cut baguette(s) into 2 sections and halve each section to make sandwiches. Brush with melted butter and place, cut side down, on the hot grill. Cook until toasted and golden brown.
5. Remove from grill, spread each sandwich with mustard and layer each with several pieces of ham and prosciutto. Top with pickles.
6. Oil a cast iron skillet and heat on grill. Add cheese slices in a single layer and heat until melted and bubbling, 2-3 minutes.
7. Pour melted cheese over sandwiches and potatoes, using a spatula to scrape out the cheese if needed. Melt another batch of cheese if needed.