Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.
slices hickory-smoked bacon
slices rustic white bread
slices provolone cheese (3/4 oz each)
slices Cheddar cheese (3/4 oz each)
cup pale ale beer
cup Gold Medal™ all-purpose flour
teaspoon chipotle chili powder
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.