¼ lb. wedge Raclette cheese, coarsely grated
¼ lb. wedge Mimolette, coarsely grated
¼ lb. thinly sliced Bayonne Ham prosciutto
½ cup arugula, washed, dried
1 Tbsp. Extra Virgin olive oil
1 Empire or Gala Apples, cored, thinly sliced
as needed salt/black pepper
2 slices whole grain bread
Toast the slices of whole wheat until golden brown and slather with butter. In a non-stick pan combine the grated cheeses over a medium-low flame with a little butter and stir until melted and bubbly. Toss the arugula, olive oil and salt/pepper on the side. Assemble the sandwiches as follows: bread, prosciutto, melted cheese scraped from skillet, dressed arugula, slices of apple.
A wheel of Mimolette must be turned once a week for at least six months while ripening. Make sense, since people often flip when they try it.