Ingredients:

• 6 Slices Hickory-Smoked Bacon
• 4 Slices Rustic White Bread
• 2 Slices Provolone Cheese (3/4 oz each)
• 2 Slices Cheddar Cheese (3/4 oz each)
• 1 Egg
• 3/4 cup Pale Ale Beer
• 1/4 cup Gold Medal All-purpose Flour
• 1/4 teaspoon Chipotle Chili Powder
• 1 tablespoon Butter

Directions:
In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.

On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice cheddar cheese on each. Top with remaining bread slices.

Mix the eggs and beer. Separately, combine the flour and chipotle chili powder. Dip each sandwich in the egg mixture, then in the flour mixture.

Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown