Cheddar Ale Grilled Cheese Sandwich

I can't stop.

I can't stop mixing beer and cheese.

I'd like to promise that it's not going to happen again, but the truth is, I already came up with two more ideas just while writing this recipe alone.

This recipe is a combination of some of my favorite things.

Steak.  Cheddar.  Caramelized onions.  Beer.

Since I've spent the last few weeks dining mostly on sweet desserts, this is an complete 180 degree change, and a welcome one at that.

This sandwich definitely hits the spot with it's hearty, intense flavor.  It almost feels wrong to enjoy this in 80 degree weather because it makes you feel so cozy and content in your air-conditioned bliss.

Enjoy!



Cheddar Ale Grilled Cheese Sandwich

8 slices of bread
8 slices sharp cheddar cheese
8 slices thinly-sliced steak (you can also use roast beef)
2 onions
1/2 cup ale
2 tsp Worcestershire sauce
4 tbsp Dijon mustard
Salt & Pepper to taste


Cook the onions in 2 tbsp olive oil on medium until soft and translucent.  Add in beer and worcestershire sauce.  Bring the mixture to a boil.  Then, reduce to low and simmer for 20-25 minutes.  All of the liquid should have evaporated.

Compile 2 slices of cheddar cheese and a large spoonful of onions on a slice of bread.  Spread a tbsp of dijon mustard on the inside of the top slice.  Cook in a skillet on medium-low in olive oil until the cheese has melted and the bread has browned.




Listening to:   Christina Aguilera - I Turn To You