Tartiflette Sandwich

Infused with the essence of wine-kissed onions, this sandwich brings crispy potatoes and creamy Reblochon cheese together in a symphony of flavors reminiscent of the French Alps.
A tartiflette sandwich

At a glance, it might seem like just another potato sandwich. Yet, delve deeper and the Tartiflette reveals layers of intricate flavors. This is an homage to the classic French dish but in a sandwich form. Replace your usual sandwich fillings with these succulent wine-soaked onions and melted cheese for an elevated culinary experience. Best enjoyed on a chilly day with the landscape painted in shades of fall.


  • 1 lb. potatoes thinly sliced for that crisp bite
  • A dash of vegetable oil and a hint of salt
  • 1 medium onion, slivered
  • A pat of butter for that rich texture
  • A slice or two of pancetta or bacon, finely chopped
  • A sprinkle of dried thyme for that aromatic touch
  • Pinch of salt and black pepper
  • 4 tablespoons of dry white wine to bring out the flavors
  • 2 tablespoons unsalted butter, melted
  • 1 medium baguette, precisely sliced
  • 6 oz. Reblochon, thinly sliced for that gooey melt


  1. Kick off by preheating the oven to 190°C (375°F). Butter up a baking dish and line it with those potato slices. Drizzle a bit of oil, a sprinkle of salt, and let them roast till they're golden at the edges.
  2. As they roast, sauté the onion slices in butter till they're golden and soft. Mix in the pancetta, thyme, and then the wine. Cook until the wine evaporates, seasoning it just right, and set it aside.
  3. Here's a little trick for an extra crunch: brush the bread's exterior with melted butter. Then, layer on that cheese, potatoes, and onions. Top it off with another slice of bread, butter side up.
  4. In a pan, place your assembled sandwiches. Cook each side until it's deep golden, pressing ever so gently.
  5. Once they're golden perfection, let them cool just a tad before diving in.

Pair this decadent Tartiflette Sandwich with a crisp salad and enjoy a taste of France, right at home. Bon appétit!

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