Raclette cheese sandwich with cornichons
Raclette is definitely the cheese for the winter blues. Here's a sensational combo: toasted country bread, generously topped with grilled sauerkraut, cooked ham and melted raclette.
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.
It goes well with green salad. And a glass of Alsace wine of couse