Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
Ingredients
6 Servings
2
1
1
2
2
2
½
6
1
Preparation
-
Instructions
Step 1
Preheat oven to 200°. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1–1 ½ hours. Let cool; crumble.
Step 2
Place eggs in a small saucepan; add water to cover by 1½”. Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
Step 3
Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
Step 4
Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
Step 5
Spread aioli on plates, top with ham, and sprinkle with mustard powder.
