A growing trend in recent years has been to add beer into recipes as a key cooking ingredient. Recently, I was introduced to this recipe for beer battered grilled cheese sandwiches from Betty Crocker.
Part of their Betty Bracket competition — which was a showdown of 16 beer party food recipes (March Madness style) — this sandwich recipe came out on top among voters.
Whether you are watching the Final Four this weekend or not, you’ll love to try out these sandwiches when having people over for a casual get-together. These sandwiches combine two things that many people love — beer and bacon.
Beer battered grilled cheese sandwiches
Makes 2 sandwiches
- 6 slices hickory-smoked bacon
- 4 slices rustic white bread
- 2 slices provolone cheese (3/4 oz each)
- 2 slices Cheddar cheese (3/4 oz each)
- 1 egg
- 3/4 cup pale ale beer
- 1/4 cup Gold Medal all-purpose flour
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon butter
- In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
- 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.
- 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.
- Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
Image and recipe courtesy of Betty Crocker