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)
3/4 cup pale ale beer
1/4 cup 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.
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.