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Brooklyn Cyclone




Source of Recipe


Grilled Cheese


List of Ingredients




2 tbsp olive oil
1 tbsp butter
1 tbsp flour
4 oz Brooklyn Lager
8 oz aged gouda, shredded
1/2 a vidalia onion, sliced into rings
spicy brown mustard
8 slices dark pumpernickel bread

Recipe



Pour olive oil in Teflon® coated non-stick skillet and heat onions on medium high heat for 3 to 4 minutes, stirring regularly so they don't burn. Turn heat to low and put a lid over the onions, cooking for about 15-20 minutes, stirring occasionally, until soft, pliable, and translucent. Set aside.

Melt butter in a Teflon® coated non-stick saucepan over medium heat and stir in flour. When it's bubbling, pour in beer and bring to a boil. When this thickens slightly, turn heat to low and add shredded gouda, stirring until cheese is completely melted.

Remove from heat and let sit or refrigerate for about 15 minutes until cheese/beer mixture firms up to a more spoonable consistency.

Coat one side of one piece of pumpernickel bread with spicy brown mustard. Coat the other piece of bread with a layer of the beer/cheese mixture. Do not spread the cheese all the way to the edge, as it is rather viscous and will leak out of the sandwich when cooking. Leave a small space all the way around the edge of the bread. Layer onions on one side of bread. Put two slices together to make a sandwich. Put in a Teflonâ coated non-stick skillet with just a drop of olive oil and fry until bottom is golden brown, then flip and repeat. Makes 4 sandwiches.