Ingredients:
  • Village Hearth Texas Toast Bread
  • Sharp Irish Cheddar cheese, sliced or shredded
  • Beer butter, recipe follows
Directions: For each sandwich spread beer butter on two slices of bread. Place butter side down in a skillet preheated to medium. Place as much cheese on each bread slice as you can handle. Cook until golden brown and cheese is melted, combine slices with cheese sides together. Beer butter:
  • 1 10-oz can Irish stout beer
  • 1 stick Irish butter, softened
  • 1/2 cup mayonnaise (not salad dressing)
  • 1/2 teaspoon prepared mustard
Bring stout to a boil. Reduce heat and simmer until reduced by half. Removed from heat and cool completely. Mix together 2 tablespoons of cooled stout (store remainder in fridge for up to a week), butter, mayo and mustard until well combined. Store leftovers in fridge.