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Beer Battered Grilled Cheese
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  1. 6 slices hickory-smoked bacon
  2. 4 slices rustic white bread
  3. 2 slices provolone cheese (3/4 oz each)
  4. 2 slices Cheddar cheese (3/4 oz each)
  5. 1 egg
  6. 3/4 cup pale ale beer
  7. 1/4 cup Gold Medal® all-purpose flour
  8. 1/4 teaspoon chipotle chili powder
  9. 1 tablespoon butter
  1. In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
  2. On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
  3. Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
  4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown
Adapted from Betty Crocer
Adapted from Betty Crocer
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