(Per Jaffle)
2 slices bread (light rye or multigrain)
2 dessert spoons of bechamel/white sauce with wholegrain mustard added
50g raclette cheese, sliced (gruyere and Swiss also work well)
50g potato, small dice and steamed first
30g grated cheese, we use a mix of cheddar and mozzarella
1 teaspoon of Mount Zero Olive Jam
Butter for the outside of the bread