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.
- 2 thick-cut slices of hearty bread, we used sourdough
- 28 grams (2 tablespoons) unsalted butter, room-temperature
- 85 grams (about ¾ cup) Raclette cheese, thinly sliced
- 15 millimeters (1 tablespoon) whole grain or coarse-ground dijon mustard, optional
- 50 grams (about 3 or 4) cremini mushrooms, sliced
- ½ garlic clove, minced or grated
- 1 teaspoon fresh thyme leaves, chopped
- 30 milliliters (2 tablespoons) red wine vinegar
- Gather, measure and prepare the recipe ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
- 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 one slice of bread, covering as much surface area as possible. Set aside.
- Meanwhile, 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. 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 and add on top of the Raclette lined bread. Remove the pan from the heat for a moment to cool.
- Top mushrooms with remaining Raclette and the other slice of bread, butter side out.
- Return the pan to 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. When flipping the sandwich, feel free to use the back of your spatula to press the sandwich into the pan. Serve immediately and enjoy!
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 fat to the pan while they are dehydrating.
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.
- Category: Lunch, Dinner, Sandwiches
- Method: Stovetop
- Cuisine: French, New American, Swiss
Keywords: Raclette grilled cheese, Grilled Cheese with Mushrooms, Grown-Up Grilled Cheese