Triple Mustard And Gruyere Bread Thins Recipes

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MUSTARD AND GRUYERE BATONS



Mustard and Gruyere Batons image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 10 to 12 batons

Number Of Ingredients 7

Flour for dusting the board
1 sheet of frozen puff pastry, thawed and very cold
3 tablespoons Dijon mustard
1 egg beaten with 1 teaspoon water, for egg wash
3 ounces Gruyere cheese, grated
2 tablespoons freshly grated Parmesan cheese
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
  • Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they're not touching. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes.
  • When ready to bake, preheat the oven to 400 degrees F.
  • Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.

SAVORY GRUYèRE BREAD WITH HAM



Savory Gruyère Bread With Ham image

The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.

Provided by Melissa Clark

Categories     cookbooks     Bread     Cheese     Ham     Green Onion/Scallion

Number Of Ingredients 11

4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Steps:

  • Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
  • Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
  • Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

PASTRAMI WITH SAUERKRAUT, GRUYèRE, AND WHOLE-GRAIN MUSTARD SAUCE



Pastrami with Sauerkraut, Gruyère, and Whole-Grain Mustard Sauce image

You'll recognize this sandwich as a Reuben-with a few adjustments. Chief among them: We believe that mustard is the perfect condiment to cut the salty, sweet richness of cured meats, so we've replaced the Reuben's more prosaic Russian dressing with an easy-to-make mustard sauce. Using really good pastrami sets the tone for the entire sandwich. While the meats you typically find in a supermarket are injected with water, an artisanal product is simply cured, then smoked with real wood chips, concentrating rather than diluting the flavors. And though the product is more expensive, you'll need far less of it. You can try this sandwich with corned beef, too, especially if you're in the mood for a milder and less smoky experience.

Yield makes 4 sandwiches

Number Of Ingredients 5

8 slices Gruyère cheese
8 slices rye bread
1 pound pastrami, sliced
4 tablespoons Whole-Grain Mustard Sauce (page 196)
1 cup sauerkraut, drained

Steps:

  • Preheat a sandwich press to the manufacturer's specifications (see Note, page 96).
  • Place 1 slice of cheese on each of 4 slices of rye. Follow with the pastrami, mustard sauce, sauerkraut, and the other slices of cheese. Cover with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread). Close the top lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: The cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

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