Charcuterie / Sandwiches

Apple, Ham And Raclette Sandwich

with Jambon de Paris - Cooked Ham - 6 lbs

​4 sandwiches


8 slices Jambon de Paris

3 tablespoons butter

2 teaspoons coriander seeds, crushed with a mortar and pestle

2 small bay leaf

2 firm tart baking apples (such as Belle de Boskoop, Granny Smith or Braeburn, cored and cut into slices)

8 slices ham

4 rustic sandwich buns, cut in half

6 ounces Raclette (or any aromatic cheese that melts well, such as comté or gruyère), cut into thick slices

A few black peppercorns, crushed with a mortar and pestle


​In a large, heavy pan, heat the butter over medium heat. Add the coriander and bay leaf and stir to coat them in butter.

When the butter is hot and sizzling, arrange the apple slices next to each other in the pan and sauté until golden brown. Take the pan off the heat and set aside.

Set the oven to broil (quicker method) or preheat to 500°F.

Layer 2 slices of ham on the bottom half of each bun and top with 2 apple slices.

Add 2 slices of raclette and finish with the roasted coriander seeds from the pan and another slice of apple. Put the sandwiches under the broiler or roast at 500°F for a few minutes or

until the cheese starts to melt.

Sprinkle with crushed peppercorns and place the top on each bun.