The Cheesy Bock - KCTV5

The Cheesy Bock

The Cheesy Bock

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The Cheesy Bock

  • 4 fully cooked beer brats
  • 8 slices pretzel bread
  • 4 1-ounce slices baby swiss cheese, sliced
  • 1 batch beer caramelized onions
  • 3-4 tablespoons butter, softened
  • 3 tablespoons whole grain mustard
  • 1 tablespoons brown sugar, packed
  • 1 large sweet onion, cut in 1/4-inch-thick slices
  • 1/2 teaspoon kosher salt
  • 1/2 cup bock beer

  1. In medium-sized skillet, melt butter and brown sugar over medium heat.
  2. Add onions and salt; cook until softened, about 5 minutes. Add beer and reduce heat to medium low.
  3. Cover and simmer 40 minutes or until liquid is thickened and mixture is medium to dark golden brown and onions caramelize.
  4. Remove from heat and set aside. Butterfly brats lengthwise about 3/4 of the way through and split open so that the brat remains in one piece.
  5. In skillet over medium heat, sear brats until each side is golden brown. Set aside. Butter outside of each slice of bread. Divide mustard and spread on the inside of 4 bread slices.
  6. On inside of remaining 4 slices, divide and add Swiss.  
  7. Brown sandwiches on preheated griddle pan or in skillet over medium-low heat until each side is golden brown and cheese is melted, flipping once.
  8. Once browned, let sandwiches rest for about 1 minute. Slice in half before serving

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