Raclette Brioche with Ham

Watching some Reel I found this one from "Foodboom".

Usually I melt the Raclette cheese in a wide pan and pour it over cooked potatoes and ground some black pepper on top. That was the way I learned from our Swiss neighbors when I was a child.

This is a very modern take on the use of this kind of cheese. 

First step is a roux. Rip two or three pieces of raclette cheese apart and melt it in the sauce. Add white pepper and a little lemon juice.

Dry toast the buns in a pan. Put a good helping of sauce on top, then two slices of good quality juiniper berry cooked ham, one slice of cheese.

The top of the bun next. Smear more sauce on top and a half of a slice of raclette cheese.

Bake at 180 C fan for 10 minutes.

Ingredients:

125 g raclette cheese

2 Brioche buns

1 tbsp butter

1 tbsp flour

125 ml milk

White pepper

Lemon juice

4 slices of cooked juiniper ham