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Ooey, Gooey Weissbier Grilled Cheese

Weissbier elevates a classic gooey grilled cheese to a whole new level of indulgence.
By Heather Schmitt-Gonzalez
Weissbier grilled cheese

If it were up to me, I’d hold (or at least attend) some variety of cheese tasting party weekly. Cheese + Wine? Yes, please. Cheese + Beer. Oh, yes. Cheese + perfect food pairings? You know it! But I will also happily munch on cheese for no other reason than I can’t get enough. Fortunately, I still have a fair amount of cheese left over after my cheese tasting and pairing. We’ve been using it for pretty much anything. The Hirten is being used like Parmesan…on hot, buttered noodles, in pestos, shaved over baked apples. The classic has been sliced for sammies, but also eaten alongside fresh fruit and nuts as the perfect snack. And the Weissbier has gone into bread, used in mac and cheese, and shredded to use in sandwich-after-melty-sandwich!

Basically, I’ll butter one side of a slice of bread and set it butter side down in a pan over medium-low heat. Add a handful of shredded Weissbier to cover well. Add a few slices of juicy homegrown tomato, sprinkled with a smattering of smoked sea salt and freshly ground pepper. Place another slice of bread, buttered side up on top. Grill until outside is golden, and cheese is ooey, gooey. Shake a very light dusting of garlic powder on both sides of the sandwich.

Heather Schmitt-González

Heather Schmitt-González

Heather Schmitt-González grew up in the Midwest, but loves to explore different cultures and regions through the universal language of food. She had 3 kids and a Mexican husband who are her accomplices in her neverending quest for the next great bite. She cooks, bakes, photographs, and writes about food and her passion for garlic, freshly baked bread, stinky cheese, a good bowl of soup, Mexican food, and books. On her blog Girlichef she reiterates her belief that all roads lead to the kitchen.

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Originally Published: August 13, 2013

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