Yield: 1
Casse-croûte sandwich
Toasted stale bread drizzled with whiskey and topped with bacon, eggs, and cheese. Rehydrating old stale bread with whiskey and stock takes this super simple sandwich to a much better place. If you don’t have stock just use whiskey, and if you’re not a drinker just use stock. This version uses some cooked bacon as the pork component, but to be honest I think this recipe would really shine with some good old sliced bologna.
Ingredients
- 1 teaspoon butter (or olive oil)
- 1 slice stale bread
- 2 teaspoons stock (or some dried bouillon mixed with water)
- 2 teaspoons whiskey (or brandy, or scotch)
- 1/3 cup grated cheese (whatever you have on hand)
- 1 strip bacon, cooked (or a slice of ham, or bologna) coarsely chopped
- 1 egg
- Salt and pepper, to taste
- Parsely, to garnish
- Mustard, to garnish
Instructions
- Set the broiler on high. Butter one side of the bread and place cast-iron skillet over medium-high heat and let toast for 2 minutes. Once the bread begins to toast pour stock and whiskey onto the center of the bread, then top the bread with bacon. Use half the grated cheese to make a little nest on top of the bacon, then break the egg into the center of the cheese nest. Top with remaining cheese then place the skillet under the pre-heated broiler.
- Toast until the cheese is bubbling but the egg yolk is still runny, about five minutes, and serve garnished with parsley with a dollop of mustard on the side.
