I was asked to create a recipe using left over holiday ham for Edible Communities. I feel like after Holiday cooking you want to make something easy, but fun! I wasn't sure how soaking the bread in a beer custard would work and it worked out better than ever. It gave it a fruity note that played off the cheese and saltiness of the ham nicely. Not to mention the bread still was nice and crispy when baked. You have to try these babies!
Beer Soaked Monte Cristo Sliders
1 French baguette
Left over Niman Ranch spiral cut Holiday ham, sliced same size as your bread
5 ounces good quality shaved parmesan cheese
½ lb Gouda cheese
1 bottle beer, I used Firestone Walker Easy Jack (IPA)
3 tablespoons butter
IPA Mustard (recipe on bottom) or store bought
Preheat oven 350’
In shallow dish scramble eggs and then gently stir in the beer
Slice the baguette so the bread is roughly ½ inch thick
Using a large skillet, melt 1 tablespoon of butter on medium heat. Soak the baguette slices in the beer custard for 1 minute, flip bread and soak again for 30 seconds. Place bread in skillet with butter, cook in batches around 5-6 at a time. Cook for 3-4 minutes until golden brown, flip and cook another 3-4 minutes. When done, remove and place bread on cutting board. Repeat until all bread slices are done.
Assemble the Monte Cristo. Bread, spread of mustard, shaved parmesan cheese, sliced Holiday ham, Gouda, mustard and bread. Place on a baking sheet and bake 12 minutes until melty. Serve as a lunch with a green salad or it’s a perfect appetizer to sit and watch a football game!
Ingredients for the Mustard
1 cup your favorite Firestone Walker IPA
1 cup brown mustard seeds
1 cup water
½ cup cider vinegar
½ cup brown sugar
1 tablespoon onion powder
Combine beer and brown mustard seeds in medium saucepan. Bring to a boil. Remove from heat and cover. Let sit at room temperature until the beer is absorbed. This will take around 2 hours
After the 2 hours, place the mustard seed mixture in food processor and blend until chopped.
Transfer mixture into large saucepan. Whisk water, vinegar, brown sugar and onion powder. Bring to boil. Reduce heat and simmer stirring frequently. The volume will reduce, this takes around 20 minutes.
This is great for jarring. The mustard will mellow when it sits.