Beer Battered Grilled Cheese 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

• 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.