Grilled Beer Sandwich

Directions

1. Pull your beer mustard out of the fridge and allow to warm slightly. Slice the bread into fry-able slices and shred the cheese
2. For the Beer Onions: Thinly slice the onions, use a mandoline
3. Add all the onions – yes all of them and cook until they just become translucent, a little golden browning is okay, just don’t burn these guys. Stir as often as is necessary.
4. Thinly slice the onions, use a mandoline if you happen to have one. Warm your Once the onions are translucent and the pan is mostly dry begin adding the beer a couple of TBSP at a time to deglaze the pan, allow the beer to fully evaporate. Continue this process alternating between beer and water deglazes until the onions are brown and sticky.
5. Assemble the Sandwich : warm you pan to medium low and melt the butter or coconut oil
6. collect your 2 pieces of beer bread, slather one slice with beer mustard top with beer glazed onions - as much as you want ...I won't judge
7. top each sandwich with 1/2 cup of cheese or as much cheese as your heart can handle
8. Place those sandwiches in a preheated & buttered pan and fry with the lid on to encourage the cheese to melt and flip at your leisure.