Grilled Cheese with Raclette

It’s funny the way smell can take over your whole memory… Like how, whenever I make this grilled cheese raclette sandwich, I can almost feel the wooden table in my grandmother’s kitchen – afternoon sun catching tiny motes in the air, the scent of hot butter curling around corners. This one’s cozy, impossibly melty, and a little extravagant—kind of the sweater you only wear when you really need comfort. But also, it’s fast. No drama. Just glorious cheese and crisp golden bread, with a soft nudge of indulgence built in.

Why You’ll Crave It

• The raclette melts into this silky, warm hug of a texture – rich but never too much
• Crispy, golden outer layer thanks to generous butter (don’t skimp—it matters)
• Comes together in about fifteen minutes but tastes like you actually paused your day
• Pairs beautifully with a crisp salad or a little pickled something on the side
• Endlessly adaptable—play with fillings depending on mood or fridge contents

My partner and I once ate these on the floor after moving into our first apartment—no plates, just two sandwiches and two mugs of wine.

What You’ll Need

• 200g raclette cheese: cut into thick slices or small shavings—it melts quickly either way, but you do want soft edges
• 4 slices of bread: something with body, like sourdough or seeded whole grain (fluffy white will work but not my first choice)
• 20g butter: softened, so it spreads easily and coats edge to edge
• Optional additions: thin tomato slices, crushed black pepper, maybe a strip of prosciutto or a tart pickle tucked inside

Easy How-To

Warm up your skillet

Get a non-stick or cast iron pan going over medium-low heat while you prep—it should be hot enough to sizzle, not smoke.

Butter your bread—generously

This part matters. Take your time and slather the outsides (what’ll touch the skillet) fully. Less butter means sad toast, and you don’t want that.

Layer the cheese

On the unbuttered side of one slice, pile on the raclette. Really layer it, edge to edge. Every bite should melt. If you’re adding extras, put them on top of cheese here.

Assemble

Top with the second slice of bread, buttered side facing out. Press it gently so it stays together but don’t smush—it’s not a pancake.

Grill low and slow

Place in your warm pan. Cook for 3 to 4 minutes, peeking at the underside. You want it deep golden but not scorched. Flip carefully.

Melt and crisp

Once flipped, grill the other side. Press gently with your spatula. If the bread’s browning too quick and the cheese isn’t yet gooey, just lower the heat and cover with a lid—it creates a little cheesy sauna.

Serve hot

Transfer to a board or plate, rest a minute, then slice in half. The cheese stretch should be a moment of pride—it usually gets a small gasp in our house.

Good to Know

• Raclette melts fast, which is forgiving—but it can also ooze out the sides if you overfill (which I always do, and still don’t regret)
• If you’re short on raclette, a touch of Gruyère helps stretch the flavor beautifully
• Sometimes I rub a raw clove of garlic on the bread before buttering… especially if it’s dinner

Serving Ideas

• Serve with a crisp green salad tossed in Dijon vinaigrette—or just cut up apples and some cornichons
• I occasionally add a fried egg on top and call it brunch (even if it’s 3pm…)

Top Tricks

• Keep the heat lower than you think you need—rushing grilled cheese is just not worth it
• Let the sandwich rest for a minute before cutting, so the cheese settles slightly but stays luscious

Frequently Asked Questions

Can I use other types of cheese?

Absolutely—Gruyère, Comté, or Fontina work really well. Even a mix of soft and sharp cheeses can be lovely if raclette isn’t on hand.

Why use raclette instead of regular cheese?

Raclette has this creamy, nutty depth that’s both comforting and a bit fancy. And when it melts, it becomes silken and stretchy—the perfect grilled cheese texture.

How do I make sure the cheese melts before the bread burns?

Keep the heat low-medium, and if needed, cover the pan for a minute during cooking. It traps enough heat to melt without scorching the outside too soon.

Is this a good recipe for kids?

If your kids like cheese (and don’t mind a little funk), they’ll love it. Otherwise, mixing raclette with a mild cheese might help balance the flavor.

Can I prep these in advance?

Sure—assemble and refrigerate, then grill when you’re ready. They’re best fresh, but leftovers can be revived in the oven or skillet (never the microwave… it’s sadness).