INGREDIENTS:1 pullman-style brioche, unsliced
12 oz. Smithfield Ham, cooked, pressed, boneless
8 oz. Grafton Cheddar Cheese, sliced thin
4 eggs
4 Tbsp. Asiago cheese, grated
4 Tbsp. clarified butter
Pommery Mustard Spread:
6 Tbsp. unsalted butter, cut into cubes
2 Tbsp. Pommery mustard
1 Tbsp. Dijon mustard
¼ tsp. Worcestershire sauce
1/8 tsp. Tabasco brand pepper sauce
to taste, salt and pepper
Vidalia Onion Compote:
1 bulb fresh fennel, shaved thin
1 large Vidalia onion, shaved thin
2 navel oranges, sectioned
¼ cup orange juice
¼ cup white wine
4 Tbsp. champagne vinegar
3 Tbsp. brown sugar
½ tsp. anise seed, toasted
DIRECTIONS:For Pommery Mustard Spread:
Soften the butter and place in a mixing bowl with a flat paddle. Whip butter until double in volume. Add the mustards and seasonings; whip until fully incorporated. Remove from bowl and keep at room temperature for assembly.
For Vidalia Onion Compote:
Shave the fennel and onion on an electric slicer or by hand with a mandoline. Section the orange and reserve juice. In medium saucepan, combine orange juice, wine, vinegar, brown sugar and anise. Cook over medium heat until sugar is dissolved. Add fennel and onion and cook over medium-high heat until tender and liquid is reduced to ½ the volume. Add orange segements, remove from heat and cool completely.
To assemble and cook sandwich:
Cut off the crust of the bread and slice horizontally into four even planks. Spread the planks evenly with the mustard spread. Divide the sliced ham among the sandwiches. Divide the sliced cheeses among sandwiches, placing it on top of the ham. Roll sandwiches and wrap in foil, crimping the ends to hold in place like a jelly roll. Place in refrigerator for 1 hour to set the mustard spread. In a large bowl, whip eggs and the Asiago cheese. Unwrap sandwiches and dip each into egg batter. Heat a large skillet to medium heat with clarified butter. Place the rolled sandwiches in skillet and brown on both sides, like French toast. Remove from the pan and drain on paper towel. Slice the rolls in two and serve with the Vidalia onion, fennel and orange compote.SERVINGS:4 sandwichesFrom:Chef/owner Jeffrey Buben, Vidalia, Washington, D.C.
