Take Your Grilled Cheese To The Next Level | Tasty Tailgating Ep. 14 Presented By Pepsi - video Dailymotion

Barstool Sports

Donny Enriquez | Tasty Tailgating

Transcript

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.

Take Your Grilled Cheese To The Next Level | Tasty Tailgating Ep. 14 Presented By Pepsi

Category

Transcript

Recommended