Cheese and potato sandwich

Cheese and potato sandwich

Total: 55 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / piece: 58 kcal
, Fat: 3 g
, Carbohydrate: 3 g
, Protein: 4 g

Ingredients

24 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

600 g waxy potatoes
salted water, boiling

Sandwich

200 g raclette cheese in slices, quartered
90 g cured ham in slices
3 sprigs rosemary, needles removed
1 tbsp olive oil
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How it's done

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Potatoes

Cook the potatoes in boiling salted water until just soft, strain, leave to cool.

Sandwich

Cut the potatoes in half lengthwise. Spread the cheese, cured ham and rosemary over half of the potatoes, place the remainder of the potato halves on top. Secure the potatoes with a toothpick, and place them on a baking tray lined with baking paper and brush with oil.

To bake

Approx. 12 mins. in the centre of an oven preheated to 220°C.

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