Beer Soaked Monte Cristo Sliders

Cooking Instructions

Slider: 

1. Preheat oven 350 degrees
2. In shallow dish whisk eggs, then gently stir in the beer
3. Slice the baguette so the bread is roughly ½ inch thick
4. Using a large skillet, melt 1 tablespoon of butter on medium heat. 
5. Soak the baguette slices in the beer custard for 1 minute, flip bread and soak again for 30 seconds. 
6. Place bread in skillet with butter, cook  in batches around 5-6 at a time. 
7. Cook for 3-4 minutes until golden brown, flip and cook another 3-4 minutes. 
8. When done, remove and place bread on cutting board.  Repeat until all bread slices are done.

Mustard:

1. 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
2. After the 2 hours, place the mustard seed mixture in food processor and blend until chopped.
3. 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 as it sits.  

Assemble the Monte Cristo. 

1. Bread, spread of mustard, shaved parmesan cheese, sliced Holiday ham, Gouda, mustard and bread. 
2. Place on a baking sheet and bake 12 minutes until melty.
3. Serve as a lunch with a green salad or it’s a perfect appetizer to sit and watch a football game!