Beer Battered Grilled Cheese (Print Version)
Crisp golden crust meets smoky bacon, provolone, and cheddar for a bold, melty sandwich delight.
# Ingredients:
→ Meat
01 -
6 slices hickory-smoked bacon
→ Bread
02 -
4 slices rustic white bread
→ Cheese
03 -
2 slices provolone cheese, 3/4 ounce each
04 -
2 slices cheddar cheese, 3/4 ounce each
→ Batter
05 -
1 large egg
06 -
3/4 cup pale ale beer
07 -
1/4 cup all-purpose flour
08 -
1/4 teaspoon chipotle chili powder
→ Fats
09 -
1 tablespoon unsalted butter
# Steps:
01 -
Arrange the bacon strips in a 12-inch nonstick skillet and cook over medium heat until thoroughly crisped, then transfer to a paper towel-lined plate to drain.
02 -
Layer each of two bread slices with one slice of provolone cheese, three strips of bacon, and one slice of cheddar cheese. Place the remaining bread slices on top to form two sandwiches.
03 -
In a shallow bowl, whisk together the egg, pale ale beer, all-purpose flour, and chipotle chili powder until the mixture is completely smooth.
04 -
Dip each sandwich fully into the beer batter, allowing it to soak for several seconds on each side. Lift carefully and let excess batter drip off.
05 -
Place a griddle or large skillet over medium-high heat and melt the butter evenly over the cooking surface.
06 -
Arrange the battered sandwiches on the hot surface and grill for 3 to 4 minutes per side, or until each side is golden brown and the cheese has melted.
# Notes:
01 -
Ensure the sandwiches are not overcrowded in the skillet to achieve an even, crispy crust on all sides.