back to top

We’ve updated our privacy notice and cookie policy. Learn more about cookies, including how to disable them, and find out how we collect your personal data and what we use it for.


Here's How To Make Grilled Cheese Sandwiches Filled With Beer

Mini snacks are great because it means you need at least three. Get the full football party menu here.

Posted on

Mini Beer Cheese Sandwiches

Makes about 16 sandwiches

Recipe by Christine Byrne


16 ounces sharp yellow cheddar cheese, cut into 1-inch cubes

1 tablespoon Worcestershire sauce

1 teaspoon mustard powder

¼ teaspoon cayenne pepper

¼ teaspoon kosher salt

Freshly ground pepper

6 ounces Pilsner beer

2 large baguettes or 4 small baguettes

½ cup (1 stick) unsalted butter, at room temperature


Pulse the cheddar cheese in a food processor fitted with the blade attachment until crumbly. Add the Worcestershire sauce, mustard powder, cayenne, salt, pepper, and beer, and pulse until the mixture is combined and spreadable.

Cut both baguettes into slices about ½-inch thick. Make sandwiches: Spread about 1½ tablespoons beer cheese onto a slice of bread, top with another slice, and then spread about ½ teaspoon butter on both sides of each sandwich.

Heat a large cast iron skillet or griddle over medium heat. Add as many sandwiches as you can fit in the pan, and cook until the underside is golden, about 2 minutes. Flip and cook until both sides are golden brown and the cheese is melted, about 2 minutes more.