When we spied this brown-beer battered grilled cheese from
craftbeer.com we had to try it! We used Pepper Alpine cheddar and threw
in some bacon because, of course bacon! We loved how the nutty flavor of the
brown ale combined with the black pepper bite in the Pepper Alpine. Any of our
12-month aged cheddars would work great in this recipe. Pick your favorite
flavor and let us know what you think!
Ingredients
Beer Batter
2 eggs
1 cup nutty, brown ale
1/8 cup flour
1/2 tsp salt
1/4 tsp chili powder
Sandwich
1 loaf sourdough bread, cut into eight 1/2" slices
1 block Face Rock Pepper Alpine Cheddar
2 Tbsp butter, plus more if needed
Optional toppings: bacon, sliced ham, prosciutto, avocado
Directions
Make your batter. In a large
shallow bowl, whisk eggs, beer, flour, salt and chili powder.
Dunk one slice of
bread into the batter on both sides, giving it a second to fully absorb the
batter. Let the excess batter drain back into the bowl.
Move to another plate and top with cheese and additional
toppings if desired (cooked bacon, sliced ham, etc.).
Repeat with another slice of bread to complete the sandwich.
In a large skillet, melt butter over medium-high heat. Place
the sandwich in the middle, and let cook on each side 3-4 minutes, until it
reaches a crispy golden brown and a gooey cheese middle.
Repeat for all sandwiches. Plate, add garnishes and enjoy.
