No, not a "cheese sandwich." A "raclette sandwich," OK? I'd like to say I was clever enough to use potato bread (since boiled small potatoes are traditionally served with raclette), but this was rye.
Toast bread lightly. Spread with a little bit of whole-grain mustard. Top with grated cheese (this is Emmental, so sue me). Run under the broiler until cheese is bubbly. Accompany with cornichons, cocktail onions and a caper berry if you're so inclined.
Final step: Blog about it!!!