Raclette Sandwich
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Raclette Sandwich
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Raclette cheese makes the most melty, gooey sandwich you could ever imagine. Get a true taste of the Swiss Alps with this fresh and cheesy raclette sandwich.
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Ingredients
- 1 lice raclette cheese
- 1/3 baguette about 6", fresh
- 2 tablespoons mustard or dijon, stone ground
- 4 lices prosciutto (thinly sliced)
- 3-4 cornichons (sliced, or dill gherkins)
Instructions
- Start by slowly melting the raclette cheese in the raclette pan or if you don't have a raclette set you can use a griddle or non-stick pan on the stove top on very low heat. If using a griddle, set the setting to "warm".
- While cheese is melting, cut baguette bread in half lengthwise but be careful not to cut all the way through. You want to be able to fold it open but keep it attached in the back. Spread mustard on the bread.
- Add prosciutto and pickles (cornichons).
- When the cheese is melted, carefully slide it off the pan and over the sandwich toppings.
- Gently press the baguette together to complete the sandwich and serve.
Nutrition Information
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Calories
484kcal
(24%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.04g
(2%)
Cholesterol
52mg
(17%)
Sodium
1293mg
(54%)
Potassium
235mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
304IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
391mg
(39%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 52mg | 17% |
| Sodium | 1293mg | 54% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 391mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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