The Badger Poutine
by MacKenzie of Grilled Cheese Social
12 Wisconsin Cheese Curds
A handful of French fries, cooked
1 1/2 tablespoons of brown gravy
2 pats of unsalted butter
2 slices of beer bread
1 room temp. dark beer
3 cups of flour
3 tablespoons of sugar
1 pinch of salt
Cooking spray, for greasing pan
Combine all the beer bread ingredients, grease two loaf pans, distribute batter equally and bake for 35-45 minutes at 375 degrees F. Allow the bread to cool for about an hour before you make the grilled cheese.
Once the bread has cooled down, melt the two pats of butter in your pan over medium heat.
When the butter is about done melting, turn down the heat to medium-low and add the two pieces of beer bread directly on top of the butter. Gently press down and rub the pieces around to soak up all the butter. Then place a few Cheese Curds on each slice of bread and space them evenly apart.
As the Cheese Curds start to melt, make sure to check the bottom of the bread to see that it’s not burning. It takes about 5 minutes.
Once the cheese has almost melted completely, you’ll be ready to add the French fries. Just stack ‘em evenly onto each slice. Carefully spoon the hot gravy on top of the French fries. The melted cheese sort of creates a gravy boundary, which will keep your bread from getting soggy.
At this point, the bread should be crispy and golden so you’ll want to gently take the pieces of bread out of the skillet and smush them together.