Beer Bread Grilled Cheese SandwichBy Honest Fare
- Recipe TypeEntree
- Prep Time1 hour
- Yieldone loaf
Gabrielle of Honest Fare shares her recipe for beer bread which she uses to create a decadent grilled sandwich made with caramelized onions and Fontina and sharp cheddar cheeses.
Beer Bread3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp salt
- 4 Tbsp sugar
- One 12-oz can or bottle of amber ale
- 3 Tbsp butter
SandwichThinly sliced white onion
- Worcestershire sauce
- Black pepper
- Sharp cheddar cheese
- Fontina cheese
- Dijon mustard
- Preheat oven to 375°F. Lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in amber ale, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
- Melt butter and brush across top of dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
- Bake for about 40 minutes or until a toothpick inserted into center of the loaf comes out clean. Bake time will vary with beer type.
- Slice onions thin and dice some fresh oregano. Set burner to medium-high heat and drizzle olive oil on pan. Add onions to pan and make sure there is enough oil to lightly coat them all.
- Sauté onions until they begin to wilt, then add a pinch of salt and pepper, oregano and a couple splashes of Worcestershire sauce. Reduce heat to medium low and cover.
- Cook covered until onions become soft/caramelized (about 10 minutes). Add more Worcestershire sauce to taste if you’re into it.
- Spread a layer of Dijon mustard on one slice of beer bread. Place desired amount of cheese on top. Place a pile of onions on top of cheese and top with another slice of cheese and bread.
- Carefully place sandwich on a pan that’s lightly greased with olive oil and butter. Grill both sides on medium low heat.