Raclette Sandwiches Recipe 

This raclette sandwich is inspired by cozy European Christmas markets, featuring warm, melty raclette cheese poured over salty prosciutto or Italian salami and tucked into a crusty baguette. It’s rich, simple, and meant to be eaten hot, with tangy cornichons on the side to cut through all that cheese.

If you’ve ever walked through a winter market and smelled hot, melted cheese pouring over bread, you already understand the magic of raclette sandwiches. This simple sandwich comes from the Swiss Alps, where raclette cheese is traditionally melted from a cheese wheel and scraped directly onto food. Today, we’re recreating that experience at home with accessible tools, the best ingredients, and a method that works whether you’re using a grill or your stovetop.

This raclette cheese sandwich is rich, cozy, and deeply satisfying. It’s the kind of meal that makes a cheese lover pause after the first bite and say, “Yep. This is the best thing.”

Why You’ll Love This Raclette Sandwich

This recipe is all about comfort, simplicity, and bold flavor. It’s proof that a simple sandwich can still feel special.

• Loaded with melty cheese that pours beautifully over the top layer of meat
• Uses minimal ingredients, but every one earns its place
• Can be made on a grill, stovetop, or even under an oven broiler
• Inspired by European Christmas markets like Bryant Park Winter Village and Borough Market
• Crispy combination of crusty bread, salty meat, and vinegary French pickles

If you’ve lived a raclette-less life until now, consider this your official introduction.

Raclette Sandwich Ingredients

This is not a recipe that needs fillers or shortcuts. Using the best ingredients makes all the difference, especially with a pungent cheese like raclette.

• Bread:
  • 1 large baguette, sliced lengthwise and into portions
  • Look for a great crust with an airy pain interior (au levain styles work well)
• Cheese:
  • 8–10 oz raclette cheese, sliced
  • Let it sit at room temperature for better melting
  • Raclette is a kappacasein cheese, which is why it melts so smoothly
• Meat:
  • 6–8 oz prosciutto or Italian salami
  • Prosciutto is delicate and salty, and salami brings a spiced bite
• Acidity & Crunch:
  • Cornichons (classic French pickles with a vinegary edge)
• Optional Additions:
  • Dijon mustard or a swipe of sharp French mayonnaise
  • Arugula or green onion
  • Olive oil or butter for the pan
  • Fleur de sel or sea salt for finishing

How to Make a Raclette Sandwich

This method keeps things straightforward while teaching you how to work with melted cheese properly.

1. Prepare the bread.
   Slice the baguette lengthwise, then cut into four portions. If you like extra texture, lightly toast the slices of bread until just golden brown. You want a crisp crust on the sandwich with a soft inside of the buns.
2. Melt the raclette cheese.
   Place the sliced raclette into a skillet or grill-safe pan. Melt it slowly until the inside cheese becomes smooth and glossy, with tiny holes forming as it relaxes.
3. Assemble.
   Layer prosciutto or Italian salami on the bottom half of each sandwich. This creates a base so the hot cheese doesn’t soak straight into the bread.
4. Pour the cheese.
   Spoon or pour the hot cheese directly over the meat. Let the little rivulets run into every corner.
5. Serve immediately.
   Add cornichons on the side or tuck them inside the sandwich for contrast.

How to Melt Raclette Cheese (Grill vs Stovetop)

Traditionally, raclette is melted using a special raclette grill or specially-made broilers that heat the cheese wheel from the side. At home, we adapt.

• Grill method:
  Use a cast-iron pan over a little grill or direct heat. Keep the heat moderate, not high heat, so the cheese melts instead of separating.
• Stovetop method:
  Use a skillet over medium-low heat with a bit of olive oil or butter. Stir gently and let the cheese do the work.
• Oven broiler option:
  Spread slices in a pan and broil briefly, watching closely. This mimics the experience of a real raclette grill.

Avoid rushing. Raclette should be hot cheese, not scorched cheese.

Best Bread for Raclette Sandwiches

The best bread balances structure and softness. You need something that can hold the top of the sandwich without collapsing.

• Baguette: Classic choice with a crisp toasted crown
• Sourdough: Great flavor, different texture, sturdy crumb
• Pretzel rolls: Soft interior with a chewy crust, very cozy

Whatever you choose, the goal is contrast: crisp outside, tender inside.

What to Serve With a Raclette Sandwich

Raclette sandwiches are rich, so sides should refresh the palate.

• Cornichons or other French pickles
• Dijon mustard or excellent imported French mayo
• A simple green salad or a slightly more complex one- Like this Italian Brussels Sprouts Salad
• Wine: dry white, alpine-style, or light red
• Beer: lager or saison

For a full spread, serve alongside a plate of my crispy duck fat potatoes or some delicious Polish sausage for dipping into extra cheese.

Tips for the Best Raclette Sandwich

• Let the cheese come to room temperature before melting
• Use low heat to prevent greasy separation
• Pour the cheese immediately while it’s smooth and glossy
• Don’t overload the sandwich; it’s all about balance
• Finish with a pinch of fleur de sel for brightness

More Recipes To Try

Brie Bread Bowl Recipe

Cranberry Brie and Prosciutto Baguette

Roasted Brussels Sprouts with Prosciutto and Pecans

Cranberry Brie Jalapeno Poppers

Mini Smoked Cheese Balls