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Beer Soaked Grilled Cheese

Course: Entree | Beer Style: Brown Ale

Beer-Soaked Grilled Cheese

Brooklyn Brew Shop has brought the never-fail concept of cheese and beer pairing to life with a brown ale-soaked grilled cheese sandwich.

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Prep Time: 15 minutes | Yield: 4

Ingredients

Beer Batter
  • 2 eggs
  • 1 cup nutty, brown ale
  • 1/8 cup flour
  • 1/2 tsp salt
  • 1/4 tsp chili powder
Sandwiches
  • 1 loaf sourdough bread, cut into eight 1/2" slices
  • 1 block mild or sharp cheddar cheese, sliced
  • 2 Tbsp butter, plus more if needed
  • Optional toppings: bacon, sliced ham, prosciutto, avocado

Directions

  1. To make this brown ale-soaked grilled cheese, in a large shallow bowl, whisk eggs, beer, flour, salt and chili powder. Dunk one slice of bread into the batter on both sides, giving it a second to fully absorb the batter. Let the excess batter drain back into the bowl.
  2. Move to another plate and top with cheese and additional toppings if desired (cooked bacon, sliced ham, etc.).
  3. Repeat with another slice of bread to complete the sandwich.
  4. In a large skillet, melt butter over medium-high heat. Place the sandwich in the middle, and let cook on each side 3-4 minutes, until it reaches a crispy golden brown and a gooey cheese middle. Repeat for all sandwiches. Plate, add garnishes and enjoy.

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In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.

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