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    Recipes » Main Course Recipes

    Welsh Rarebit

    Published: Mar 21, 2019 · Modified: Aug 12, 2020 by Marissa Stevens · 68 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Welsh Rarebit sandwich served with a knife and fork and a glass of beer

    Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese toasts even better.

    Welsh Rarebit photographed from above on slate and a glass of beer
    Jump to:
    • Why do they call it Welsh Rarebit?
    • Recipe Options
    • How to make Welsh Rarebit
    • Recipe Video
    • Welsh Rarebit
    • 💬 Comments

    Why do they call it Welsh Rarebit?

    And speaking of tradition, did you know that the Welsh Rarebit began as Welsh Rabbit? The original name caused some confusion considering that no rabbits are now or were ever harmed in the making of it. As Wikipedia explains: "The word rarebit is a corruption of rabbit, "Welsh rabbit" being first recorded in 1725 and the variant "Welsh rarebit" being first recorded in 1785 by Francis Grose." You may even find it on menus as "English rabbit" or "Scotch rabbit."

    Whatever you call it, it’s absolutely delicious and ready to eat in less than 15 minutes.

    You need only three ingredients to make an excellent grilled cheese sandwich: bread, most any variety will do; cheese, as long as it melts; and butter because it really does make everything better. But this isn't that kind of sandwich. It's related, but in a rowdy cousin kind of way.

    It's complex, but not complicated. You can easily adjust the recipe to serve two or ten. Serve as an appetizer, or lunch or dinner as a side dish to steaming hot bowls of creamy Tomato Bisque.

    Recipe Options

    • Use any beer you like here from pale ale to a dark beer like Guinness.
    • Spice up the melted cheese mixture with a pinch of hot paprika, cayenne pepper, or a few dashes of hot sauce like Tabasco.
    • Swap creamy Dijon mustard in for the whole grain mustard.

    How to make Welsh Rarebit

    Step 1: Whisk together sharp cheddar, egg yolk, mustard, Worcestershire, and beer. Stir in cheese until coated.

    mixing cheese into welsh rarebit wet ingredients

    Step 2: Season tomato slices then partially toast bread and tomatoes under broiler.

    bread slices and seasoning tomato slices

    Step 3: Top toasted bread with cheese mixture.

    topping bread slices with cheese mixture

    Step 4: Broil until cheese is bubbly and tomato slices are tender.

    welsh rarebit ready to assemble

    step 5: Top broiled cheese mixture with tomatoes and serve.

    topping welsh rarebit with tomato slices

    Recipe Video

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    Welsh Rarebit

    Marissa Stevens
    This recipe is written for 2 people, but easily scales to feed 4 or more.
    5 from 5 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 7 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Servings 2 people
    Calories 305 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 teaspoon whole-grain mustard
    • 1 egg yolk
    • 2 tablespoons beer
    • ½ teaspoon Worcestershire sauce
    • kosher salt and freshly ground black pepper to taste
    • 4 ounces shredded sharp cheddar cheese
    • 2 thick slices rustic sourdough loaf about 1-inch thick
    • 4 slices Roma tomato about ¼-inch thick
    • 2 teaspoons olive oil
    • kosher salt and freshly ground black pepper to taste

    Instructions
     

    • Preheat broiler.
    • In a medium bowl, whisk together mustard, egg yolk, beer and Worcestershire sauce. Season lightly with salt and freshly ground black pepper. Stir in shredded cheddar until well blended (the cheese should be uniformly wet with no liquid remaining on the bottom of the bowl.).
    • Arrange bread slices and tomato slices on a baking sheet. Drizzle tomato slices with olive oil and season with salt and pepper. Broil 3 minutes until bread is a light golden brown.
    • Remove from broiler and spread cheese mixture evenly over each bread slice, all the way to the edges. Broil until melted and bubbly, 3 to 4 minutes more.
    • Top of each bread slice with two broiled tomato slices on and serve immediately.

    Nutrition

    Calories: 305kcalCarbohydrates: 2gProtein: 15gFat: 25gSaturated Fat: 13gCholesterol: 157mgSodium: 405mgPotassium: 55mgVitamin A: 700IUCalcium: 420mgIron: 0.6mg
    Keyword comfort food, easy, fast
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Diane Hardin says

      August 20, 2023 at 5:32 pm

      5 stars
      this is a SUPER good, simple rarebit recipe! I vastly prefer it to the ones that contain roux -- there's no need for that and it mutes the flavor. your version puffs up really beautifully while broiling and the tomatoes added afterwards are a delicious touch.

      Reply
      • Marissa Stevens says

        August 21, 2023 at 11:43 am

        Hi Diane! I'm so glad you're enjoying the recipe. I love your cooking notes and agree 100% about the roux.

        Reply
    2. Max says

      June 23, 2020 at 8:00 pm

      Worcestershire sauce isn't vegetarian. It's made from fish

      Reply
      • Marissa Stevens says

        June 23, 2020 at 8:41 pm

        Hi, Max. There are several brands that offer a vegetarian version. One of my favorites is a vegan version - you can find it here.

        Reply
    3. Jackie says

      May 02, 2020 at 12:38 pm

      5 stars
      This is wonderful, as is the tomato bisque recipe which I made to go with it, as suggested. I felt like I'd gone to a nice bistro for lunch. THANK YOU, Marissa!

      Reply
      • Marissa Stevens says

        May 02, 2020 at 2:37 pm

        That is wonderful to hear, Jackie! Thank you so much. 🙂

        Reply
    4. Kelly | Foodtasia says

      March 26, 2019 at 10:13 am

      5 stars
      Such a cute name! I've heard of it many times but have never tried it. It looks delicious! Would be so awesome with a big bowl of tomato bisque!

      Reply
      • Marissa says

        March 26, 2019 at 4:04 pm

        Love how you think, Kelly! Thank you!

        Reply
    5. Leanne | Crumb Top Baking says

      March 25, 2019 at 5:56 pm

      5 stars
      I've never had welsh rarebit, but I need to make this! The photos are so enticing Marissa!

      Reply
      • Marissa says

        March 26, 2019 at 4:04 pm

        Thanks so much, Leanne!

        Reply
        • Larry says

          November 26, 2021 at 8:15 pm

          Your recipe brought back fond memories. Will be trying soon.

          Reply
          • Marissa Stevens says

            November 27, 2021 at 4:41 pm

            So glad to hear it, Larry. I hope you'll enjoy it!

            Reply
    6. Karen (Back Road Journal) says

      March 24, 2019 at 11:32 am

      Oftentimes on Sunday, we will have our big meal of the day in the afternoon. On those occasions we want something lighter for our evening meal and this would be perfect.

      Reply
      • Marissa says

        March 26, 2019 at 4:05 pm

        That's wonderful, Karen! Thank you.

        Reply
    7. Valentina says

      March 24, 2019 at 10:56 am

      My grandmother used to make Welsh Rarebit all the time and I love it! It was sort of her "famous" dish. So good with those tomato slices and in grilled cheese form, oh my!

      Reply
      • Marissa says

        March 26, 2019 at 4:05 pm

        How fun! The tomato slices definitely add that little something!!

        Reply
    8. Sherry MacKay says

      March 21, 2019 at 5:05 pm

      i haven't had this for years. mum used to make it often for us as children. i guess it was a cheap way to feed 4 kids.:) but we always and only knew it as Welsh rabbit. It was meant to fool you into thinking you were eating some kind of meaty protein i suppose....kinda like welsh broth which is water.. cheers sherry

      Reply
      • Marissa says

        March 26, 2019 at 4:07 pm

        Thanks, Sherry! I love it! I've never heard of Welsh broth...kind of like 'stone soup' I suppose...

        Reply
    9. annie@ciaochowbambina says

      January 12, 2018 at 4:02 am

      It is absolutely delicious! The food of my birthday...if you follow those food holidays! 😉 The flavor is just jumping off the page, my friend! YUM!

      Reply
      • Marissa says

        January 13, 2018 at 3:32 pm

        That's so cool, Annie! I'll have to look mine up too. 🙂 Thank you!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      January 11, 2018 at 10:50 am

      I have never tried Welsh Rarebit Marissa, but I'm totally game! It looks delicious!

      Reply
      • Marissa says

        January 12, 2018 at 3:31 pm

        Yay! I hope you love it, Mary Ann!

        Reply
    11. Dawn - Girl Heart Food says

      January 11, 2018 at 7:06 am

      5 stars
      I like this rowdy cousin!! Behaving is sometimes overrated, lol!! Girl, you know me and my cheese - loves it, I do 😉 Great twist with the tomato....that way if I have more than one piece, I won't mind cause the tomato practically makes it a health food...hehehe...that's my story and I'm stickin' to it 🙂

      Reply
      • Marissa says

        January 11, 2018 at 10:40 am

        So true, we can't behave all the time, right? 😉 Thanks, dear!

        Reply
    12. David @ Spiced says

      January 11, 2018 at 5:09 am

      Haha! I love that you described this one as the rowdy cousin of a grilled cheese sandwich. I've never met a grilled cheese I didn't like, so I'm pretty sure I'm on board here, too! Funny thing, though: I totally thought Welsh Rarebit had rabbit in it, too...but I've never actually stopped to look at a recipe. Thanks for the history there!

      Reply
      • Marissa says

        January 11, 2018 at 10:41 am

        David, I've learned so many fun facts from your posts, I'm glad I could share one with you! Thanks, friend. 🙂

        Reply
    13. Miriam - londonkitchendiaries.com says

      January 11, 2018 at 3:05 am

      This looks so delicious, just perfect for a quick lunch and nice to read a little about the history of the name.

      Reply
      • Marissa says

        January 11, 2018 at 10:41 am

        Thanks so much, Miriam!

        Reply
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