Wallis Wegge

Recipes my audience loves

Toast Hawaii is somehow one of Switzerland's most famous dishes, and I still don't understand pineapple on bread. So I made a Swiss version: Zopf, Bündnerfleisch, Valais apricots and raclette.

• Serves 4
• 20 minutes

Why Wallis Wegge

I asked my followers to name it. Toast Thurgau and Zopf Züri were close, but the apricots are from Valais, so Wallis Wegge it is. Use whatever fruit is in season, pears and figs work just as well in autumn.

The recipe

Ingredients

• 1 Zopf, about 500 g, cut into 8 slices
• Mild mustard
• 100 g Bündnerfleisch, 2 to 3 slices per piece
• 4 large apricots, halved
• 8 slices raclette cheese
• Parsley

How to make it

1. Preheat the oven to 200 °C. Slice the Zopf into 8 pieces about 2 cm thick.
2. Spread a thin layer of mild mustard on each slice.
3. Top with the Bündnerfleisch, then an apricot half, cut side up, then a slice of raclette.
4. Bake for 5 to 10 minutes, just until the cheese has melted. Not longer, or the Zopf dries out.
5. Serve hot with a little parsley.

Watch the oven. Zopf toasts fast. The cheese should be melted, the bread still soft.