Beer N’ Bacon Melt
How to make Beer N’ Bacon Melt Recipe - Paul came up with the idea of making melts during evenings spent with friends. In his experience, no one who came over for dinner would ever turn down a freshly made melt. Bread and cheese? What’s not to love? In this sandwich, Paul takes it even further by adding two more well loved ingredients: beer and bacon. The Beer n' Bacon Melt is the culmination of all these ingredients coming together to form a perfect storm of heavenly tastes. "People will travel long distances for this," says Paul. "We've had people tell us they drove from Maryland or Greensboro, North Carolina, just to taste this." We can see why.
RAREBIT:
1 tbsp (14g) butter
1 tbsp (6g) all-purpose flour
12-oz (355ml) bottle dark beer
(Guinness, stout, porter)
2 tbsp (30ml) Worcestersh ire sauce
2 tbsp (31g) Dijon mustard
1 tsp Sriracha
1 ½ tbsp (24ml) Frank’s RedHot Sauce
1 lb (453g) sharp Cheddar cheese
MELT:
12 slices bacon
2 tbsp (29g) butter
8 slices sourdough bread
4 slices Cheddar cheese
Handful sharp arugula
Method:
To make the rarebit, over medium heat, add the butter and flour and stir to make a roux. Continue stirring until the roux has thickened and is a blond color. Do not overcook the roux and let it become dark. Add the beer, Worcestershire, mustard, Sriracha and hot sauce in increments and mix well. Start mixing in the cheese and stir constantly. Once all the cheese is mixed in, let the rarebit cool in the refrigerator.
To make the melt, cook the bacon in a skillet over medium heat for 4 to 5 minutes, until crispy and then set aside. Generously butter the outsides of each bread slice. Spread the rarebit on the non-buttered sides, add a slice of cheese and top with a slice of bread, buttered-side up. Once the sandwich is golden and crispy on both sides, open it up and add the arugula and 3 slices of bacon.
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| Beer N’ Bacon Melt |
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