This is a very approximate recipe, especially as originally done by areyoutryingtodeduceme, but damn if it isn’t a great nightcap to a day of cooking, unexpected fridge cleaning, and tearing apart the lid of a sealed mason jar to unwedge it from my sink disposal. There are no particulars for this recipe; use whatever beer you want (I used a bottle I was gonna use for another recipe but ended up not), and whatever cheese you want that melts well (I went with an Irish stout Dubliner cheese).  It’s also very adaptable to whatever variation you want to put on it.

Beer Grilled Cheese
Makes one sandwich, with plenty of beer cheese left over

  • cream cheese
  • dijon
  • beer
  • (optional: garlic powder)
  • bread (definitely go thick if at all possible)
  • butter
  • cheese (I went with the Kerrygold Dubliner with Irish Stout, because don’t you want some beer cheese with your beer cheese?)

Have both your butter and cream cheese out for at least a half hour before hand, to soften up.

Take your cream cheese, dijon, garlic powder (if you use it), and mix it together. You should have more dijon and cream cheese than beer, but not by much. This will leave you with a large amount of beer cheese, to be used for future beer grilled cheesiness.

Take your butter, spread about a third of it on the outside of the bread, leave the buttered sides face up, and melt the remaining butter in a small pan over medium high heat.  Once the butter is melted, take the non buttered side and spread beer cheese on it. Put it in the pan, and then layer the cheese on top of it (see pics two and three). Spread more beer cheese on the other non buttered side of the other piece of bread, and then sandwich it on top.  Flatten the bread, and then grill it like you would a normal cheese, until a golden brown.

And then, enjoy, for yea, you have beer and grilled cheese.  And you can drink the leftover beer with it for even more beerception.

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