Prep Time: 20 MIN
Total Time: 25 MIN
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)
¾ cup pale ale beer
¼ cup Gold Medal™ all-purpose flour
¼ teaspoon chipotle chili powder
1 tablespoon butter
1. 1 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.
2. 2 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.
3. 3 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.
4. 4 Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.