Bourbon & Beer, p. 33
2 eggs
1 c. beer
2 T. flour
½ tsp. salt
¼ tsp. chili powder
1 loaf of sourdough bread
8 sharp cheddar cheese slices
8 slices cooked bacon
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| The beer that was volunteered as tribute. |
In a shallow bowl, whisk together eggs, beer (we used brown ale), flour, salt, and chili powder.
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| It makes a neat little concoction. |
Cut loaf of bread into eight slices, about ½” thick. Dunk both sides of one sliced into the egg mixture, letting it set for a few seconds. Lift, let the excess drip back into the bowl, and set the bread slice on a tray. Top with a couple slices each of sharp cheddar cheese and cooked bacon.
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| Gobble gobble turkey bacon! |
Dunk a second slice of bread and set on
top. Repeat with the remaining bread, cheese, and bacon. Melt 2 T. butter in a
griddle over medium heat. Set the sandwiches in the hot pan and cook until
they’re golden brown, then flip them over. When the other side is crispy and
golden brown, remove from heat and serve.
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| Shiny and crisp! |
My Rating: 4/5 "What a great combination of things! As long as you fry the sandwiches long enough, the bread gets a lot of that nice beer flavor but isn't soggy and weird. Cheesy bacony flavors are very welcome, of course. My partner pointed out that the bacon's firm texture was a surprising contrast with the comfort-food texture of everything else. But all together this was a very nice combination of things."
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