Raclette Grilled Cheese with Mushrooms and Thyme
This Raclette Grilled Cheese is all about everybody’s favorite fondue cheese paired with mushrooms, thyme, garlic and grain mustard sandwiched between butter-slathered bread and grilled to golden brown, melty perfection.
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Servings: 1 sandwich
Ingredients
- 2 thick-cut slices of hearty bread we use sourdough
- 2 Tablespoons unsalted butter room-temperature
- ¾ Cup Raclette cheese thinly sliced
- 1 Tablespoon whole grain or coarse-ground dijon mustard optional
- 3 - 4 cremini mushrooms sliced
- ½ garlic clove minced or grated
- 1 teaspoon fresh thyme leaves chopped
- Fine kosher salt*
- Freshly-ground black pepper
- 2 Tablespoons red wine vinegar
Instructions
- Gather, measure and prepare the Raclette Grilled Cheese ingredients as listed.
- Start by preparing the mushroom filling. Heat a dry medium, cast iron or heavy-bottomed skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes or until moisture has evaporated and the mushrooms are deeply browned and crispy. (See Note: a.)
- Once the mushrooms are cooked, add the garlic and thyme and stir. Season with salt and pepper to taste. Add red wine vinegar to the pan and sauté until the liquid has evaporated. Work quickly to be sure not to burn the garlic. Remove the mushroom mixture from the pan. Remove the pan from the heat for a moment to cool.
- Meanwhile, build the sandwich. Prepare your bread by spreading butter liberally over one side of each slice. Place bread, butter-side-down on a clean work surface. Spread mustard on the inside of one slice of bread. Arrange half of the sliced Raclette cheese over the mustard. Top with the mushroom mixture, remaining raclette cheese and the the other slice of bread (butter side out).
- Return the pan to low/medium-low heat and add your sandwich. (See Note: b.) Cover the pan and allow the sandwich to cook for about 5 minutes on each side, or until bread is golden brown and cheese is thoroughly melted. After flipping the sandwich, use the back of your spatula to press the sandwich into the pan. Once golden, serve immediately and enjoy!
Notes
a. If the mushrooms are sticking to your pan you can add a splash of water or stock. Stir the liquid into the pan, while scraping up the sticking mushrooms. We do not recommend adding any fat to the pan while the mushrooms are crisping.
b. If your butter sizzles when entering the pan, your pan is too hot. Allow your pan cool for a moment away from the heat. Low and slow heat is the key to thoroughly melting your cheese without burning your bread.
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
Nutrition
Calories: 937kcal | Carbohydrates: 85g | Protein: 42g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1001mg | Potassium: 912mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1499IU | Vitamin C: 4mg | Calcium: 760mg | Iron: 6mg
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