I tried this recipe the other day and it was tasty!
http://www.craftbeer.com/recipes/beer-soaked-grilled-cheese
It’s a bit of a cross between grilled cheese and French toast. There is plenty of beer in the egg mix though and that keeps it from being too eggy, so you wouldn’t think ‘hey, this is French toast with cheese’. The brown ale flavor comes through well. And the extra liquid steams the cheese to help make it extra melty.
Add some ham and you got yourself one badass beer-Monte Cristo.
Or a nice slice of black heirloom tomato.
Yeah, that sounds pretty darn tasty. A couple slices of applewood bacon could work really well too (of course !!).
Yeah, turn it up to 11.
did the ‘toast’ cook all the way through? I often have a problem getting thick cut french toast to cook through on the griddle/pan and have to pop them in an oven to finish. I would worry with the extra thickness it would be even worse. nothing like raw gooyey egg to ruin a good thing.
Ruin? 8)
creamy and custardy is good. slimy and raw eggwhitey is bad (in my opinion). Still a clever idea and something worth trying.
It was cooked fine for me, but I was worried about that too so I kept the heat lower to give it more time before the outside got too crispy. I also used a fairly airy bread that probably let heat through a little better than some dense breads would.
When I cook grilled cheese (or french toast) I always cook both sides. Put the cheese on after you’ve cooked one side and there will be no eggy worries.
I suppose you could always paint the beer/egg wash on the outside if the sandwich to keep it from getting too eggy in the middle.
This is how I’m making my next grilled cheese. I may splash a little brown ale in there while I’m at it:
Bread? Phhsssh, what do you know about bread? Oh, wait, never mind.
BTW I need a good beer bread thin thin crust pizza doh recipe
Thanks for inspiring me to make a grilled cheese, which something I haven’t done for 15+ years. It sounds delicious.
Are you aware that there is a pizza crust recipe in the article too?
Really? Grilled cheese and tomato soup is one of my favorite cold weather meals. At least once a week in December and January.
I share Jonathan’s concern but would give it a try both ways.
Try using 1-2 day old crusty bread slices dunked in the mixture and then laid to rest in the fridge until the next day before grilling. This produces a more uniform and toothsome product.
I’m gonna try the article’s recipe this evening with avocado and mayo instead of the butter. And use bock in the same bock-beer bread.
Yes, really. I had a difficult childhood and meals that remind me of elementary school are met with considerable resistance. That doesn’t seem to matter now, because beer!
Butter is melted in the pan for frying. Don’t think mayo would work for that. 
I normally spread mayo instead of butter with a GC but yeah perhaps with a FT technique it might not work very well. :o
BTW I need a good beer bread thin thin crust pizza doh recipe
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Google Peter Rheinhart’s pizza dough recipe. I have been using it for years in my wood fired oven. Its killer even though there is no beer in it, but you could replace some water. Its very workable, its fermented, and you can make super thin pizzas. The ice water retards yeast growth so enzymes convert more starch to sugar before fermentation. Its very easy, freezable, and the work gets done a day ahead, at least.