A classic dish turned into a classic American sandwich. Beer cheese, meet grilled cheese. You might have to put your stretchy pants on for this one, folks. Enjoy!
Serves: 6 Time: 15 minutes
- 12 slices of country white bread
- 2 cups sharp cheddar, shredded
- 2 cups extra sharp cheddar, shredded
- 4 tbsp butter, then more for spreading
- 1 cup beer (I used Miller High Life)
- 1/2 c half and half
- 1 tsp garlic (minced or paste)
- 1 tsp dijon mustard
- 1/2 tsp paprika
- 1 tsp white pepper
- In a large stock pot, melt half a stick of unsalted butter on medium high.
- Add the half and half, the garlic, paprika, mustard, and white pepper and whisk. Then whisk in the flour, one tablespoon at a time. Finally add the beer and whisk. You should have a thick white sauce by now.
- Turn the heat down to simmer and slowly stir in the cheese, one cup at a time. Salt to taste and turn off the heat.
- Your mixture should be like a very thick dip, if isn’t, add a tablespoon of flour or more until it is. Salt to taste and set aside.
- Heat a cast iron or other skillet on medium high and either spray or coat with butter.
- For each slice of bread, lightly butter one side (the outside).
- Start by putting one slice of bread, buttered side down into the skillet. Carefully spread the cheese somewhat thinly on this slice (DO NOT BURN YOURSELF).
- Spread the cheese mixture on the other slice of bread, now make them kith (LOL)
- Immediately flip the sandwich with a large spatula and grill for 2-3 minutes or more if you like charred bread.
- Let the sandwich “rest” momentarily before serving. It will be messy, but that’s OK. Repeat steps 1-9 until you’re out of cheese!