20 min

Raclette cheese sandwich with cornichons

Name: Raclette cheese sandwich with cornichons
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

Par Stevan Paul, Rédacteur

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!

Temps de préparation

20 min

Ingrédients Pour

Raclette de Savoie IGP

240 g Voir la fiche
Jambon cuit supérieur Label Rouge

Voir la fiche
Echalote de Tradition

x 2 Voir la fiche
Sauerkraut 400 g
Pain de Campagne

8 slices
Beurre AOP Charentes-Poitou

Voir la fiche
Huile d’olive AOP Vallée des Baux-de-Provence

Voir la fiche
Produits sucrés

Miel de Sapin des Vosges AOP

2 tbsp Voir la fiche
Cornichon
Thyme 2 sprigs

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Préparation

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.