Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- 6 slices hickory-smoked bacon
- 4 slices rustic white bread
- 2 slices provolone cheese (3/4 oz each)
- 2 slices Cheddar cheese (3/4 oz each)
- 1 egg
- 3/4 cup pale ale beer
- 1/4 cup Gold Medal® all-purpose flour
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon butter
In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.