Make Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in pale ale until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar cheese, Gouda cheese, and nutmeg until cheese is melted and sauce is smooth.
Make Pub Sauce: In a small bowl, combine truffle aioli, stone-ground mustard, and sherry vinegar. Mix well.
Slice pretzel bread rolls in half. Spread Pub Sauce on both halves of each roll.
Place bacon on the bottom half of each roll. Pour Cheese Sauce over the bacon.
Top with the other half of the pretzel roll. Serve immediately.
Ingredients
2
22House-made pretzel bread rolls
88Applewood smoked bacon-thick cut
1 cup240 mLAged white cheddar cheese-shredded
1/2 cup120 mLGouda cheese-shredded
1/2 cup120 mLPale ale
2 tbsp30 mLButter
2 tbsp30 mLAll-purpose flour
1/4 tsp1.25 mLNutmeg-ground
2 tbsp30 mLTruffle aioli
1 tbsp15 mLStone-ground mustard
1 tsp5 mLSherry vinegar
Equipment
Skillet
Saucepan
Whisk
Bowls
Instructions
Cook bacon until crispy. Set aside.
Make Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in pale ale until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in cheddar cheese, Gouda cheese, and nutmeg until cheese is melted and sauce is smooth.
Make Pub Sauce: In a small bowl, combine truffle aioli, stone-ground mustard, and sherry vinegar. Mix well.
Slice pretzel bread rolls in half. Spread Pub Sauce on both halves of each roll.
Place bacon on the bottom half of each roll. Pour Cheese Sauce over the bacon.
Top with the other half of the pretzel roll. Serve immediately.
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