20 min

Raclette cheese sandwich with cornichons

Stevan_Paul By Stevan Paul , Editor

Raclette is definitely the star cheese of the winter. Here's a sensational combo: toasted country bread, generously topped with grilled sauerkraut, cooked ham and melted raclette.

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Average: 4.6 (8 votes)

Ingredients For

  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
  • 400 g
  • PDO Vosges Pine Honey
    Sweet products
    PDO Vosges Pine Honey
    2 tbsp See the article
  • 2 sprigs
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
  • Raclette
    Dairy products
    Raclette cheese PGI
    240 g See the article
    8 slices
  • Jambon
    Meat products
    Label Rouge Superior cooked ham

Halve, peel and finely dice the shallot. Heat 3 tablespoons of oil in a frying pan, add the sauerkraut and fry for 8-12 minutes until light brown (first the liquid evaporates, then the frying process begins). Stir thyme leaves honey and 1 tsp butter into the light brown fried cabbage, season with salt.

Toast the bread in the toaster or in a frying pan. At the same time, melt the cheese in the raclette oven (or in an oven-proof pan under the oven grill). Spread slices of toasted bread with butter, top 2 slices with cooked ham and cabbage. Pour melted cheese over and top with remaining toasted bread. Serve with cornichons.

Pair with

It goes well with green salad. And a glass of Alsace wine of couse

Country Bread
Country Bread
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe