CROQUE BURGER AU FROMAGE A RACLETTE

Ingredients

• 8 pieces Brioche Rolls (Fresh bakery brioche rolls or soft dinner rolls; split horizontally leaving a hinge if possible)
• 200 g Raclette Cheese (Mix of classic red‑label raclette, Italian truffle raclette and a mild variety for extra melt)
• 1 sheet Parchment Paper (Lined on baking sheet to prevent sticking)
• 1 pinch Freshly Ground Black Pepper (Optional, adds a subtle bite)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (392 °F) and let it fully preheat.

   Time: PT5M

   Temperature: 200°C

2. Slice Raclette Cheese

   Remove the raclette cheese from the fridge and slice it into thin, even pieces (about 2‑3 mm thick).

   Time: PT5M

3. Prepare Brioche Rolls

   Place each brioche roll on a cutting board and slice horizontally, leaving a small hinge so the roll can open like a book.

   Time: PT3M

4. Assemble Crocs

   Line a baking sheet with parchment paper. Open each roll, place 2‑3 slices of raclette cheese inside, then close the roll. Add an extra slice on top of each roll for extra melt and a pinch of black pepper if desired.

   Time: PT4M

5. Bake Until Golden

   Slide the sheet into the oven and bake for 10‑12 minutes, until the cheese is fully melted, bubbling and lightly browned, and the brioche edges are golden.

   Time: PT12M

   Temperature: 200°C

6. Cool Slightly & Serve

   Remove the sheet from the oven, let the crocs rest for 2 minutes, then serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g