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


  1. In a large stock pot, melt half a stick of unsalted butter on medium high.
  2. 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.
  3. 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.
  4. 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.
  5. Heat a cast iron or other skillet on medium high and either spray or coat with butter.
  6. For each slice of bread, lightly butter one side (the outside).
  7. 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).
  8. Spread the cheese mixture on the other slice of bread, now make them kith (LOL)
  9. Immediately flip the sandwich with a large spatula and grill for 2-3 minutes or more if you like charred bread.
  10. 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!