I’ve always said that the reason I could never go vegan is cheese. As my Dad reminded us constantly of his own love for it, I love cheese wayyyyy too much. There are only a few that I am not a fan of. Believe it or not, swiss is one of them. I can have it mixed in things like a Chicken Cordon Bleu but not on it’s own. Which is ironic considering that Raclette is a variation of Swiss. But honestly, Raclette is in it’s own league. Especially when it’s done well. Especially when it’s done the way it was when I first had it. And the way I’m going to help you do it.
The first night we stumbled upon Raclette was our first night we stumbled upon the Bryant Park Winter Village. The Christmas Tree lighting show had just finished up and we were starving. Upon wandering around the food booths, I saw the sign for Raclette. I had heard about what was done to the cheese wheel and how it was served but had never seen it or tried it in person. I pulled Randy over to show him what was done.
In a small food booth was two small salamanders or broilers set up specially for this procedure. Directly under the broiler was held a sliced in half large wheel of Raclette cheese. The person operating it held the wheel under the Broiler until the interior slice started to bubble and brown with ooey, gooey, hot, molten cheese. A specific knife was then taken and the melted portion of the cheese was then taken and slid off the wheel onto a baguette topped with ham. The cheese was spread properly across the sandwich and boom! It was ready.
We stood in a fairly short line of about 6 people in front of us to share one of these incredible looking sandwiches. I was so excited. There’s one thing better then cheese and that’s melted cheese. But melted cheese on bread… come on.
As they handed us the paper wrapped warm gift of cheese, I was euphoric like a little kid being handed a giant ice cream cone. And I quote, “I literally don’t care what else we do this weekend, I’ve been waiting for this”. And it was just as good as I expected. Warm, soft, flavorful cheese sandwiched perfectly between two soft sides of baguettes that were equally tender and a bit crisp. It was incredible. Randy too fell in love with how good the cheese sandwich was.
The cheese, if you are not familiar with it, is not as in your face as normal swiss is. It’s got it’s own distinct flavor that is definitely noticeable but not overwhelming. Raclette du Valais is the actual cheese itself, usually marketed for the dish itself, which is what it’s actually called Raclette. It’s based out of Switzerland, where this dish was mentioned in Medieval Text as early as 1291. It can often be served melted on top of potatoes, pickled vegetables or meats and served alongside wine or teas. I mean really, does it get any better then that?
There was no question that we were going to attempt this at home when we landed on this idea. I had seen Raclette in the store off and on since we had gone but we never committed to getting it. This seemed like an amazing excuse.
Luckily, Randy had bought me a Raclette melting device that same Christmas. But again, we had never gotten around to trying it. We bought our raclette and pulled it out.
It’s quite a handy little device that is fun to watch but does take a little time, especially if you are making multiple sandwiches. You can find one here .
Raclette is available at many grocery stores in the specialty cheese sections in both wedges, slices and sometimes wheels. We found these handy dandy thicker slices at Trader Joe’s .
We placed them two at a time on the little grill and watched them melt pretty quickly. As they worked, I toasted one large baguette split in half under the broiler that was quickly brushed with oil.
Once that was completed, you are going to slather it with some whole grain dijon mustard.
Instead of a normal ham, we opted to really go big or go home and use prosciutto. Pile at least 3 to 4 slices on each sandwich and get ready to assemble with the hot cheese.
If you are using the grill, slide the cheese right off. If you do not have one of these little grills, which most won’t, a broiler works just fine.
Using a non stick pan that is good in high heat, lay a few slices of the cheese down on the pan.
Place under the broiler and watch with a careful eye. Once it starts to bubble and melt, it won’t be long after that til it’s ready. When you see the edges start or the middle start to brown, carefully remove from oven and bring directly to sandwiches.
Carefully slide the melted cheese slices off out of the pan right on to the sandwich. Top with the other half of the baguette sandwich and enjoy!
Melted Raclette & Prosciutto Baguette Sandwich
Serves 4
Prep Time: 10 Minutes Cook Time: 15 minutes
- 2 French Baguettes
- 4 Tbsp Butter or spray oil, softened
- 1/2 cup Whole Grain Dijon Mustard
- 16 slices Prosciutto
- 16 slices Raclette du Valais cheese or 1 small wheel cut into wedges
Preheat oven to Broil setting.
Cut 2 baguettes in half and then slice horizontally. Spread with butter or oil and toast in oven until golden brown.
Once removed from oven, slather each side with the whole grain dijon mustard.
Stack 4 slices of prosciutto on each side of bread and set aside.
In an oven proof non stick pan, lay multiple slices of Raclette du Valais cheese onto pan. Place under the broiler and broil until cheese is bubbly and melted.
Carefully remove from oven and slide two slices of cheese onto each sandwich. Top with other half of baguette bread, slice in half and serve!