We can't take credit for this one. It comes straight from Betty Crocker, but we couldn't resist. Smokey bacon smothered in cheese and wedged between beer battered bread? Stop! It's like Betty Crocker's making lunch for Chef Boyardee himself. Call it comfort food. We'll just call it delicious.
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 Gansett Cream ale
1/4 cup Gold Medal ® all-purpose flour
1/4 teaspoon chipotle chili powder
1 tablespoon butter
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. We're pairing this one with our craft brewed Cream Ale. Mmm... enjoy!