Raclette sandwich (Cheese and raw ham sandwich)

I adore Christmas. Why ? The gifts, the Christmas dinner ? Sure, those are nice, but there’s one thing I’m patiently waiting for all year that makes me oh so happy.

Two words : Christmas markets.

I think it’s what I like most about this time. Hell, last year, we went to the Tuileries Christmas market not one, not two, but THREE times, then to a local Christmas market in the 18th, then to the Lille Christmas market. I just love it that much ! It embodies the Christmas spirit and what it means to me : the togetherness, the lightnings, the walking around with a smile and a mug of hot wine, and… the comforting, decadent winter street food, of course !!

What you will always find at French Christmas markets are cheese-based recipes, with two MVPs : Reblochon, used to serve gigantic Tartiflettes (I will post a recipe for this treat some day) and of course, Raclette cheese !

It’s so simple to make at home ; with the end of the Christmas markets season, I had to do it. Without the onion confit, it would be ready within 10 minutes ;  just add about 20 minutes and you get the full sandwich.

Raclette sandwich (Cheese and raw ham sandwich)

Difficulty: Beginner Prep Time 35 min Total Time 35 mins
Servings: 1
Best Season: Suitable throughout the year


A decadent sandwich ; definitely not your everyday meal. A crunchy baguette, filled with copious amounts of melty traditional cheese on top of several raw ham slices. Add another boost in flavour from your sweet onion confit, and you're in French heaven.


For the onion confit


  1. Make your onion confit

    Thinly slice your onions. 

    Put a skillet on medium-low heat. Add your oil and your butter.

    When the butter has melted, add your onions. Let it cook for about 20 minutes ; the onions should be quite browned.

    Add your sugar, mix ; after 1 minute, remove from heat.

  2. Make your sandwich !

    Use half a baguette per person. Slice it open lengthwise, careful not to go all the way and break the sandwiches in two split parts.

    Spread some of the onion confit first (around 2-3 tbsp per person), then your ham slices.

    On a heated pan on medium-low heat, put your raclette slices and cover. Wait a few minutes for them to melt ; when they start to get bubbly, remove from heat. 

    Pour the cheese immediately on your sandwich with the help of a wooden spoon. 

    Add some pickles if using.

    Et voilà !! You're done !   




Don't hesitate to adjust the Raclette cheese amounts ; my version was decadent with a bit more than 150 grams, but 100 grams would definitely be just extra tasty too. 

Keywords: home made, sandwich, mountain, traditional, French, baguette, cheese, raclette cheese, raclette, cured ham, raw ham, onion confit, onion chutney

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