Grilled Ham and Beerbit Horseshoe

1. 1

   For the beerbit sauce: Melt the butter in a medium saucepot over medium heat.

2. 2

   Add the flour and whisk until blond, about 5 minutes.

3. 3

   Add in the milk and beer and whisk.

4. 4

   Simmer until thick, about 10 minutes.

5. 5

   Then add the Sriracha and jack cheese.

6. 6

   Remove from the heat and stir until the cheese has melted.

7. 7

   Adjust seasoning with salt and pepper.

8. 8

   For the shoestring potatoes: Preheat the oil to 350 degrees F. Using a mandoline set with the julienne attachment, carefully run the potatoes through, creating thin matchsticks.

9. 9

   Place the potatoes into a colander and rinse with water to wash off the excess starch.

10. 10

    Then place onto a baking sheet lined with a dish towel and pat as dry as you possibly can.

11. 11

    Carefully place a handful of fries into the hot oil and fry them until crispy, about 2 minutes.

12. 12

    Keep the potatoes moving and don't walk away, these small shoestrings go fast!

13. 13

    Drain on a paper-towel-lined baking sheet and sprinkle with garlic salt as soon as they come out of the fryer.

14. 14

    For the sandwich build: On the griddled Texas toast, place the ham, then a pile of shoestrings, then ladle the rarebit sauce over the entire thing.

15. 15

    Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.