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 until bubbly. Then topped with a jammy sweet broiled tomato, a slight break from tradition that makes it even better.
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.”
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. And I highly recommend serving these with steaming hot bowls of creamy Tomato Bisque.
Time needed: 15 minutes.
How to Make Welsh Rarebit
- Whisk together sharp cheddar, egg yolk, mustard, Worcestershire, and beer. Stir in cheese until coated.
- Season tomato slices then partially toast bread and tomatoes under broiler.
- Top toasted bread with cheese mixture.
- Broil until cheese is bubbly and tomato slices are tender.
- Top broiled cheese mixture with tomatoes and serve.
Welsh Rarebit Recipe Video
Welsh Rarebit
Ingredients
- 1 teaspoon whole-grain mustard
- 1 egg yolk
- 2 tablespoons beer
- 1/2 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 1/4-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 lightly toasted.
- 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.
Kelly | Foodtasia says
March 26, 2019 at 10:13 amSuch 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!
Marissa says
March 26, 2019 at 4:04 pmLove how you think, Kelly! Thank you!
Leanne | Crumb Top Baking says
March 25, 2019 at 5:56 pmI’ve never had welsh rarebit, but I need to make this! The photos are so enticing Marissa!
Marissa says
March 26, 2019 at 4:04 pmThanks so much, Leanne!
Karen (Back Road Journal) says
March 24, 2019 at 11:32 amOftentimes 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.
Marissa says
March 26, 2019 at 4:05 pmThat’s wonderful, Karen! Thank you.
Valentina says
March 24, 2019 at 10:56 amMy 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!
Marissa says
March 26, 2019 at 4:05 pmHow fun! The tomato slices definitely add that little something!!
Sherry MacKay says
March 21, 2019 at 5:05 pmi 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
Marissa says
March 26, 2019 at 4:07 pmThanks, Sherry! I love it! I’ve never heard of Welsh broth…kind of like ‘stone soup’ I suppose…
annie@ciaochowbambina says
January 12, 2018 at 4:02 amIt 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!
Marissa says
January 13, 2018 at 3:32 pmThat’s so cool, Annie! I’ll have to look mine up too. 🙂 Thank you!
Mary Ann | The Beach House Kitchen says
January 11, 2018 at 10:50 amI have never tried Welsh Rarebit Marissa, but I’m totally game! It looks delicious!
Marissa says
January 12, 2018 at 3:31 pmYay! I hope you love it, Mary Ann!
Dawn - Girl Heart Food says
January 11, 2018 at 7:06 amI 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 🙂
Marissa says
January 11, 2018 at 10:40 amSo true, we can’t behave all the time, right? 😉 Thanks, dear!
David @ Spiced says
January 11, 2018 at 5:09 amHaha! 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!
Marissa says
January 11, 2018 at 10:41 amDavid, I’ve learned so many fun facts from your posts, I’m glad I could share one with you! Thanks, friend. 🙂
Miriam - londonkitchendiaries.com says
January 11, 2018 at 3:05 amThis looks so delicious, just perfect for a quick lunch and nice to read a little about the history of the name.
Marissa says
January 11, 2018 at 10:41 amThanks so much, Miriam!
Ben|Havocinthekitchen says
January 10, 2018 at 3:28 pmGrilled cheese toasts are perfect in winter, but I’ve never heard of Welsh Rarebit. This looks utterly delicious, elegant, and worth of spending some time.
Marissa says
January 11, 2018 at 10:42 amWow, thank you so much!
nagimaehashi says
June 12, 2015 at 8:21 pmI am making pumpkin soup for lunch and this to have on the side 😉 I’m addicted! I didn’t even come here to get the recipe cause I know it by heart now. Just wanted to let you know just how obsessed with this I am!! N x
Marissa says
June 13, 2015 at 4:41 pmNagi you are cracking me up!! Maybe you should make a mini version – little grilled cheese crostini. Wouldn’t they be cute – each one with it’s own grilled tomato? 😉
hipfoodiemom says
June 8, 2015 at 4:02 pmOK, I totally should not have come to your blog today b/c I’m starting The Whole30 tomorrow and I can’t have any dairy . . !!!!! OH MY GAWD . the cheese!!!!! The cheese!!!! this looks amazing!
Marissa says
June 13, 2015 at 4:42 pmThanks, Alice! The stuff you’ve been coming up with for Whole30 is pretty amazing! That eggplant burger!!! slurp…
nagimaehashi says
June 8, 2015 at 1:13 pmHad this on the side of broccoli soup last night. OMG. I am obsessed!! Can’t stop making it!
monica rampo (monic's simply kitchen) says
June 7, 2015 at 9:12 pmHi Marissa,
Glad that I found your blog, when the fist time I open your blog I saw your open faced grilled sandwich. OMG, it looks so delicious. After I read the recipe, I think I can make this. Thank you for sharing the recipe.
Marissa says
June 8, 2015 at 11:58 amThanks so much, Monica!
Sonali- The Foodie Physician says
June 7, 2015 at 6:11 pmThere would be no going back to the 3 ingredient simple grilled cheese after tasting this beauty! Yum!
Marissa says
June 8, 2015 at 11:58 amhaha! Thanks, Sonali. 🙂
Ashley | Spoonful of Flavor says
June 5, 2015 at 3:46 pmI love open faced grilled sandwiches! This meal is perfect for when I don’t know what to cook and don’t have a lot in my fridge. I always have tomatos, cheese and bread!
Marissa says
June 5, 2015 at 4:08 pmMe too, Ashley! Staples are a must, don’t you think? 🙂
Maggie | Omnivore's Cookbook says
June 5, 2015 at 1:59 pmYum! The beer + yolk sounds awesome!! Not an ordinary grilled cheese, these look so stunning and I’m craving for some now! 🙂
Marissa says
June 5, 2015 at 2:13 pmThank you, Maggie!
Faith (An Edible Mosaic) says
June 5, 2015 at 1:33 pmOh yes, I am currently raising my glass to rowdy cousins! 😉 This is one of my favorites that I don’t make nearly often enough. When I’m trying to be extra healthy I’ll top the bread with wilted spinach before I add the cheese. Love the gorgeous tomato slices on top too!
Marissa says
June 5, 2015 at 2:14 pmGreat idea, Faith! I’m going to do that next time!
whiskandshout says
June 4, 2015 at 5:12 pmOpen faced grilled cheese = more cheese! I’m sooo pumped about this- looks great!
Marissa says
June 5, 2015 at 11:29 amYou crack me up, Medha. 🙂 Thank you…
Mon Petit Four says
June 4, 2015 at 12:06 pmoh my! this is so perfect! I love grilled cheese sandwiches, and to add a tomato is so so perfect! Now I need one of these pronto!
Marissa says
June 5, 2015 at 11:29 amGive it a try! So good, I promise…
Joanne says
June 4, 2015 at 5:49 amI actually prefer to eat my grilled cheese open-faced like this…because then you get to eat DOUBLE THE CHEESE!
Marissa says
June 5, 2015 at 11:28 amExactly! Thanks, Joanne.
KevinIsCooking says
June 3, 2015 at 12:21 pmMmmm sounds indeed rowdy and delicious! I am really liking this and the weather dictates a grilled cheese of this caliber is in order!
Marissa says
June 5, 2015 at 11:26 amSome of the best foods are rowdy and delicious, don’t you think? If your blog is any indication, you agree. 😉 Big flavors going on over there…
HapaNomNom says
June 3, 2015 at 11:13 amSeriously drooling! Cheese and bread are my two favorite foods – so it’s only natural that grilled cheese is my ultimate dish! Love the addition of the beer – it’s like an awesome beer-cheese sandwich 😉
Marissa says
June 5, 2015 at 11:25 amYes, exactly!
Sam - SugarSpunRun says
June 3, 2015 at 10:56 amI love a good grilled cheese! Love the addition of tomato here!
Marissa says
June 5, 2015 at 11:25 amThanks, Sam. 🙂
Girl and the Kitchen says
June 3, 2015 at 9:32 amA grilled cheese sandwich without butter is not a correct grilled cheese! I love my grilled cheeses with tomatoes so this should be riiiight up my alley 🙂
Marissa says
June 5, 2015 at 11:25 amThanks so much!
Dorothy Dunton says
June 3, 2015 at 8:22 amHi Marissa! No better combo than this! I sometimes top my mac n’ cheese with tomatoes. This would make a nice appetizer on party rye bread!
Marissa says
June 5, 2015 at 11:24 amThat’s a great idea, Dorothy. I hadn’t considered tomatoes on mac n’cheese, but it sounds so good! And DEFINITELY on party rye…love the way you think. 😉
Lorraine @ Not Quite Nigella says
June 3, 2015 at 4:27 amThis looks so delicious! I don’t know if my earlier comment disappeared-it seemed to get eaten up so hopefully this works!
Marissa says
June 5, 2015 at 11:23 amThanks, Lorraine. Sorry about the comment trouble…I don’t see the other one. xo
Kristi says
June 2, 2015 at 8:24 pmThose ingredients totally made my mouth water Marissa! Worcestershire, egg yolk and beer? Along with the cheese and tomatoes? Girl…you know how to BRING IT with a grilled cheese sandwich! When are you serving it next, because I’m coming over! xoxo
Marissa says
June 5, 2015 at 11:24 amPlease do! I’ll have one waiting for you… 🙂
Nagi@RecipeTinEats says
June 2, 2015 at 4:07 pmI knew this wouldn’t just be a plain ole’ grilled cheese. I’m making this today. Have to!
nagimaehashi says
June 4, 2015 at 4:04 amMade it yesterday, obsessed with it. Making it for dinner tonight 🙂
Marissa says
June 4, 2015 at 10:52 amNagi, that is awesome!!! So sweet of you to come back and let me know. xoxo