Beer Bread Gilled Cheese Sandwiches

First, preheat the oven to 350°F and grease a 9x5-inch loaf pan.
In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the beer and stir with a wooden spoon until the batter is just combined. To ensure the bread bakes properly be sure not to overmix the dough.
Pour half of the melted butter into the loaf pan. Spoon the bread batter into the pan and pour the rest of the butter over the top of the batter. Bake the bread for 50 to 60 minutes or until the top is golden brown and a toothpick inserted in the middle of the loaf comes out clean. Cool the bread. Once it's cooled slice it into 1/2" slices.

First cook bacon to desired crispiness. I used two bacon slices for each sandwich, so cook as much bacon as needed.
Preheat a skillet with about a tablespoon of olive oil. Turn the heat to medium.
Take two slices of bread and put a light layer of mayonnaise on one side of each slice of bread. Place the two slices of bread onto the heated skillet (with the non-mayonnaise side touching the bottom of the pan.) As the bread begins to toast on the pan, place a piece of gruyere cheese on top of each piece of bread. Then put two pieces of bacon on one of the breads. When the cheese has melted and the bottom side of bread is toasted a golden brown (about 2-4 minutes), place the bread without the bacon on top of the other to form a sandwich. If desired, you can put the entire sandwich into a George Foreman grill to create grill marks and to help press the sandwich together. Serve immediately.