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Prep 20min
Total25min
Servings2
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Ingredients
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
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Steps
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.
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If you need to serve a crowd, this recipe can be doubled or tripled. Prepare all of the sandwiches first and then dip in the beer batter and cook them all at once on a griddle.
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