Ingredients
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)
1
egg
3/4
cup pale ale beer
1/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon chipotle chili powder
1
tablespoon butter
Preparation
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.
