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1
For the beerbit sauce: Melt the butter in a medium saucepot over medium heat.
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2
Add the flour and whisk until blond, about 5 minutes.
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3
Add in the milk and beer and whisk.
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4
Simmer until thick, about 10 minutes.
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5
Then add the Sriracha and jack cheese.
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6
Remove from the heat and stir until the cheese has melted.
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7
Adjust seasoning with salt and pepper.
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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.
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9
Place the potatoes into a colander and rinse with water to wash off the excess starch.
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10
Then place onto a baking sheet lined with a dish towel and pat as dry as you possibly can.
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11
Carefully place a handful of fries into the hot oil and fry them until crispy, about 2 minutes.
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12
Keep the potatoes moving and don't walk away, these small shoestrings go fast!
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13
Drain on a paper-towel-lined baking sheet and sprinkle with garlic salt as soon as they come out of the fryer.
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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.
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15
Garnish with chopped parsley.
