Cooking with beer - Drunken Grilled Cheese

Hubby says you can’t mess with comfort food. No offense to my often wise and occasionally mistaken husband, but I beg to differ.

I recently won Tbe Bruery's cooking with beer contest for my Beer Cheese Fondue Macaroni & Cheese. If mac-n-cheese isn't the ultimate comfort food, then I don't know what is. Not only did I mess with it but I won an award for it! So, pfffft to hubby.

The comfort food he didn't want me mucking with was grilled cheese. This from the man who makes me shmear mayonnaise on his grilled cheese sandwiches. Yuck.

Well I finagled the simplest of recipes for one of the best sandwiches ever and came up with something super yummy.

The beer flavor really comes through and compliments the gooey cheesiness.

I used the remnants from a growler of beer I had in the fridge. I don't think it matters what type of beer you use, experiment to get the flavor you want. 

I would only caution you to use a fairly sturdy bread for this recipe. I love a squishy white bread for regular grilled cheese but that won't stand up well to being battered. In fact, it might disintegrate.

Drunken Grilled Cheese

1 Egg

3/4 Cup Beer

1/3 Cup Purpose Flour

1/4 Teaspoon Cayenne Pepper

2 Tablespoon Butter

6 Slices Bacon, Cooked Crisp

4 Slices Hearty Bread

4 Slices Cheese of your Choice

 In small bowl, combine egg, beer. Beat in  flour and pepper. Whip until well mixed and smooth.  

Melt one tablespoon of butter in a large skillet or griddle over medium-high heat

Gently dip one side of two slices of bread in the batter and place in the melted butter. Top with one slice of cheese, three slices of bacon, and another slice of cheese. Dip one side of the other two slices of bread in the batter and lay on top of the sandwiches in the pan.

Cook 3 to 4 minutes on each side until golden brown.