Donny Enriquez | Tasty Tailgating
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00:00Guys, welcome back to Tasty Tailgating presented by Pepsi.
00:03Today, we're making ham and cheese toasties.
00:05Let's get cooking.
00:06All right, guys, this is a very easy one today.
00:12All it's gonna take, some bread, some ham, and some cheese.
00:16That's it, ham and cheese toasties, three things.
00:18I guess we have eggs and milk,
00:19but we're counting the three right here.
00:21We have some Gruyere cheese, nice brioche bread.
00:23You can use a nice loaf of white bread, too.
00:25That'll work perfect.
00:26And then just some good quality ham.
00:28Get it from the deli counter.
00:29Don't buy it from the package section.
00:31Okay, this is gonna be very easy.
00:32It's gonna be basically like, how would I describe this?
00:35I don't know if we have it here,
00:36but you get them abroad a lot.
00:38I think it's more of like a Southeast Asian,
00:41maybe Australian.
00:42I had these a lot when I was in Thailand.
00:44It's 7-Eleven, believe it or not.
00:45You get these delicious ham and cheese
00:48little pocket toasted warm sandwiches.
00:50So we're gonna do that method,
00:51and I'm gonna do a little bit of a,
00:53kind of a savory French toast on the outside.
00:55So we're gonna be dipping this in like a French toast.
00:58We're going with some egg, a little bit of whole milk.
01:01And then instead of a French toast,
01:03you would take the same base, but you'd make it sweet.
01:05So you'd add sugar to it.
01:06You'd add vanilla extract to it.
01:08That's how you flavor a French toast.
01:09We're gonna go the opposite.
01:10We're gonna go savory.
01:10So I have a little bit of garlic and herb seasoning here.
01:14A little herb de Provence,
01:15kind of like almost like a ranch base.
01:17So that's going in, garlic, a little cayenne pepper,
01:20a little bit of a kick here.
01:21Not too much.
01:23It's about right.
01:25And then a little bit more, a little onion powder.
01:28So onion powder, garlic powder.
01:28If you have dried parsley, dried herbs,
01:30Italian seasoning, kind of go nuts with that.
01:32We're just going savory on this side.
01:34I'm gonna go a pinch of salt,
01:36and we're gonna grate in some Parmesan cheese.
01:40Give this a whisk up here.
01:44Perfect.
01:45Set this bowl aside.
01:47Onto the bread.
01:48I like the brioche because it's, you know,
01:50it's very light, spongy, super soft.
01:53It's a little bit of sweetness,
01:54but standard just run of the mill
01:56white sandwich bread works great.
01:58Grab a knife.
01:59We're gonna take all the crust off.
02:00We want no crust on this.
02:01It's like you're cooking for, you know,
02:02like a little kid, no crust.
02:04I don't know, when I was a little kid,
02:07everyone always asked, in my family,
02:08they'd ask you to get the crust cut off.
02:10But my dad said, no, you can't cut the crust off
02:12because if you can't, if you don't eat the crust,
02:13you won't be able to whistle.
02:14So I was like, I want to be able to whistle.
02:15So I ate my crust.
02:16No idea where he got that one as,
02:18but if you eat your crust, you can whistle.
02:19So that's, that's at least what I was told.
02:22So basically if you just had Gruyere cheese and ham,
02:25you're making like a croque monsieur,
02:27the French sandwich, which is delicious.
02:28Maybe we'll do that in another episode,
02:30but that requires a bechamel sauce
02:32and that's a little bit more work.
02:33So we're taking that same idea.
02:35We're making it easier.
02:37But a croque monsieur, if you know,
02:38if you know, you know, it's a great sandwich.
02:40So Gruyere cheese.
02:41I'm just gonna grate some of this.
02:44A little bit of cheese.
02:48Cheese goes down and then your ham,
02:49just rip it up, tear it on.
02:54This is optional.
02:56You can use regular honey or you can use hot honey.
02:57I have a spicy hot honey here.
02:59It's a little drizzle of honey or hot honey
03:02right on top of that.
03:04Cover them up.
03:07Now you're gonna grab a fork
03:08and we're just gonna crimp down on the edges here.
03:12You're gonna kind of try to seal it up.
03:13Kind of press, press those bread slices together.
03:16Kind of like an uncrustable type sandwich.
03:19And it's kind of like a dumpling.
03:20Less is more when you're going to stuffing it.
03:22I slightly might've overstuffed,
03:24but it's still gonna work.
03:26Get a pan.
03:28Go medium high heat.
03:30A little bit of butter.
03:32Okay, while that butter melts,
03:35we take our sandwich bread.
03:37We're gonna go into that batter,
03:38just like a French toast here.
03:40Give it a couple dunks, get it nice and coated.
03:45And slightly stale bread will work better for this.
03:47So if you have a loaf that's like a day old,
03:49this one was a little dry,
03:50but be careful when you're going to crush it down.
03:52If it's too dry, it'll start to rip.
03:54And once it's kind of wet with the batter,
03:56it'll seal up a little better too.
03:58And then go right into the pan.
04:01And then we'll let these go
04:02just a couple of minutes on each side.
04:04Give them a flip.
04:05You can already smell it.
04:06It's smelling amazing right there.
04:08All right, and after a couple of minutes,
04:10give these a flip, we'll see how we're doing.
04:12Oh yeah, see, it looks just like French toast,
04:14but it's gonna taste a lot different.
04:20Beautiful.
04:21Once they look like this, you're good to go.
04:23We'll slide them off here.
04:25We have Big Cat in the kitchen.
04:27Big Cat, if you want to come on in,
04:28he's going to be our taste tester.
04:29This is usually Brandon Walker's job?
04:31It's usually Brandon Walker's chair.
04:32Why did he get that job over me?
04:34Good question.
04:35He kind of forced his way in.
04:35Okay.
04:36Yeah, it should be.
04:37Anytime you want to come.
04:38I want to come every time you have food I want to eat.
04:40Okay, well, that's good to know.
04:41You'll be first on the list
04:43and then we'll block Brandon down a couple notches.
04:45All right, Big Cat, you can do the honors,
04:47but remember every crave-worthy bite
04:48tastes better with Pepsi.
04:49We got the Pepsi Zero Sugar here.
04:51I'm going.
04:53That's really good.
04:54That's really good.
04:55What is it?
04:56So it's a ham and cheese.
04:57It's like Gruyere cheese, ham, a little hot honey.
05:00And then the batter is like French toast batter,
05:02but there's no sugar in it, no vanilla.
05:04It's like garlic powder, onion powder.
05:06And it's kind of like a croque monsieur,
05:08but it's a, I don't know, I just invented it.
05:09That's perfect.
05:10I love it.
05:11I love it.
05:12I love it.
05:13Cheers, guys.
05:1410 out of 10.
05:14We'll see you next time.
05:15Peace.
05:16That's really good.