Beer Bread Grilled Cheese Sandwich

  • Recipe TypeEntree
  • Prep Time1 hour for bread | 15 minutes for sandwich
  • Yieldmakes one loaf of bread

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.

Ingredients

  • Beer Bread

    3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp salt
  • 4 Tbsp sugar
  • One 12-oz can or bottle of beer
  • 3 Tbsp butter

    Sandwich

    Thinly sliced white onion
  • Oregano
  • Worcestershire sauce
  • Salt
  • Black pepper
  • Sharp cheddar cheese
  • Fontina cheese
  • Dijon mustard

Directions

    Beer Bread

  1. Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
  3. 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!
  4. 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.
  5. Sandwich

  6. 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.
  7. 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.
  8. Carefully place sandwich on a pan that’s lightly greased with olive oil and butter. Grill both sides on medium low heat.

Cathy EltonIn her blog Honest Fare, Gabrielle shares the simple art of turning a fresh set of ingredients into something beautiful (in both flavor and appearance) that’s worth sharing. What you'll find at Honest Fare are the culinary experiments that come out of her nothing-special kitchen in Orlando, Florida. It’s never anything too fancy—just food that looks as good as it tastes and doesn’t require too much thinking.