By Keiko Connor
— 2 slices German dark wheat bread, rye, or pumpernickel
— 3 – 4 slices of artisanal country ham
— 2 tsp beer mustard or honey mustard
— 3/4 cup gruyere, grated
Slather beer mustard on a slice of bread and stack a generous amount of country ham on top. Layer the gruyere cheese on top and add the other slice of bread. In a well heated cast iron pan, melt a little butter and place the sandwich, mustard-side down, to sear the bread until crispy and nicely colored. Carefully flip to the other side, adding more butter if necessary and slowly cook until the cheese melts and the bread is golden.
Ingredients: Beer Mustard
— 1/2 cup cider vinegar
— 1/4 cup yellow mustard seeds
— 1/4 cup brown or black mustard seeds
— 1/4 cup brown ale
— 1/4 cup packed brown sugar
— 1 tsp onion powder
— 1 tbsp kosher salt
Mix mustard seeds, cider vinegar, and beer and let sit covered overnight at room temperature. The next day, place the soaked mustard seeds in a blender along with the rest of the ingredients and blitz. The mustard will taste incredibly bitter. To mellow out the flavor, let sit in the fridge for 3 to 4 days.