20 min
Average: 4.3 (13 votes)

Raclette cheese sandwich with cornichons

By Stevan Paul, Editor

Raclette is definitely the star cheese of the winter. Here's a sensational combo: toasted sourdough bread, generously topped with sauerkraut, French cooked ham and melted Raclette de Savoie... Get ready to try out the best French raclette sandwich recipe!

Preparation time

20 min

Ingredients For



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


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