Bacon, Beer and English Muffin Wedges February 06 2016

6 Bays Original English Muffins, split, lightly toasted
2 tablespoons amber ale beer
2 tablespoons coarse grain or spicy brown mustard
1/4 teaspoon hot pepper sauce
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup mayonnaise
1/2 cup crumbled crisply cooked thick sliced applewood smoked bacon (4 slices)
Combine beer, mustard and hot sauce in a medium bowl; mix well. Stir in cheese, mayonnaise and bacon.
Spread mixture evenly over muffin halves all the way to the edges to prevent edges from over browning. Sprinkle lightly with paprika if desired. Use a large sharp, knife to cut each muffin half into quarters. Place quarters on a baking sheet; bake until heated through and cheese is melted, 6 to 7 minutes. Serve immediately.