An Edible Communities Recipe Contest winner from one of our fellow Edible publishers around the country. The contest was generously sponsored by Niman
Ranch and its group of independent community farmers. Enjoy!
Ingredients
- 5 ounces good quality shaved parmesan cheese
- ½ lb Gouda cheese
- 1 bottle beer, IPA preferred
- 3 eggs
- 3 Tbsp butter
- IPA mustard (recipe below) or store-bought
- 1 French baguette
- Sliced ham
- 1 cup your favorite IPA
- 1 cup brown mustard seeds
- 1 cup water
- ½ cup cider vinegar
- ½ cup brown sugar
- 1 Tbsp onion powder
Preparation
FOR THE SLIDERS:
Preheat oven 350’. In shallow dish whisk eggs, 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. Layer bread, spread of mustard, shaved parmesan cheese, sliced 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!
FOR THE MUSTARD:
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 in 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 as it sits.
