- four slices beer-bacon bread (see recipe below)
- sharp cheddar cheese (enough slices to cover one side of the bread)
- chipotle cheddar cheese (enough slices to cover one side of the bread)
- Bavarian mustard
- 3 slices cooked cherrywood-smoked bacon
- 2 eggs, fried
- 1 large tomato, sliced
- butter for outside of sandwich
For each sandwich, take two slices of bread. Spread butter on outer sides of bread and mustard on the inner sides. Top bread with slices of sharp cheddar, followed by the cooked bacon (1.5 slices per sandwich), tomato, 1 fried egg and chipotle cheddar. top with other slice of bread.
Cook in a large skillet over medium heat, until bread is browned and cheese is melted. Put cover on skillet if cheese isn't melting.
The sandwiches were very over-the-top compared to the grilled cheeses we usually make, but they were so tasty, and all the flavors worked really well together. So, if it sounds good to you, too, please go vote for it!
Beer Bacon Bread (12 slices, 1.5 lb. recipe)
Recipe from Betty Crocker's Bread Machine Book
- 3/4 cup flat beer
- 1/2 cup water
- 1/4 cup chopped green onions
- 2 Tbs. mustard (we used Dijon)
- 1 Tbs. butter, softened
- 3 1/4 cups bread flour
- 1 Tbs. sugar
- 3/4 teas. salt
- 1 3/4 teas. bread machine or quick active dry yeast
- 1/3 cup crumbled cooked bacon (we used cherrywood-smoked bacon)
Measure carefully, placing all ingredients except bacon in bread machine pan in the order recommended by the manufacturer. Add bacon at the raisin/nut signal.
Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. (We like slicing the cooled bread with an electric knife.)