20 min

Raclette Cheese Sandwich With Pickles

Name: Raclette Cheese Sandwich With Pickles
Prep time: 20 min
Yield: 4
Ingredients: 400.00 g Sauerkraut; Charentes-Poitou Butter PDO; 4.00 Scheiben Superior Cooked Ham Label Rouge; x 2.00 Traditional Shallots; 8.00 Scheiben Sourdough Bread; 2.00 TL Vosges Pine Honey PDO; Vallée des Baux-de-Provence Olive Oil PDO; 240.00 g Raclette de Savoie PGI; Cornichon; 2.00 Zweige Thymian

By Stevan Paul, Editor

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.

Preparation time

20 min

Ingredients For

Raclette Cheese Sandwich With Pickles
Charentes-Poitou Butter PDO

See the article
Superior Cooked Ham Label Rouge

4 slices See the article
Traditional shallots

x 2 See the article
Sauerkraut 3 cup
Sourdough Bread

8 slices
Sweet products

Vosges Pine Honey PDO

2 tbsp See the article
Vallée des Baux-de-Provence Olive Oil PDO

See the article
Raclette de Savoie PGI

1 cup See the article
Pickles
thym 2 sprigs

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Preparation

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.