Prepare the Shallot and Sauerkraut: Halve, peel, and finely dice the shallot.
Heat 3 tablespoons of olive oil in a frying pan over medium heat.
Add the sauerkraut and cook for 8-12 minutes until it turns light brown. Initially, the liquid will evaporate, and then the sauerkraut will begin to fry.
Stir in the thyme leaves, honey, and 1 teaspoon of butter into the browned sauerkraut. Season with salt to taste.
Toast the Bread and Melt the Cheese: Toast the slices of sourdough bread in a toaster or in a frying pan until golden brown.
Simultaneously, melt the Raclette cheese in a raclette oven or an oven-proof pan under the oven grill.
Assemble the Sandwiches: Spread butter on the toasted bread slices.
Top 2 slices of the buttered bread with the cooked ham and the prepared sauerkraut.
Pour the melted Raclette cheese over the ham and sauerkraut.
Top with the remaining slices of toasted bread to form sandwiches.
Serve and enjoy!
