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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

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

Welsh Rarebit

5 from 5 votes
Prep: 8 minutes
Cook: 7 minutes
Total: 15 minutes
Course: Main Course
Calories: 305
Servings: 2 people
This recipe is written for 2 people, but easily scales to feed 4 or more.


  • 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


  • 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.


Calories: 305kcal | Carbohydrates: 2g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 157mg | Sodium: 405mg | Potassium: 55mg | Vitamin A: 700IU | Calcium: 420mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Kelly | Foodtasia says:

    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!

    1. Marissa says:

      Love how you think, Kelly! Thank you!

  2. Leanne | Crumb Top Baking says:

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

    1. Marissa says:

      Thanks so much, Leanne!

      1. Larry says:

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

        1. Marissa Stevens says:

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

  3. Karen (Back Road Journal) says:

    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.

    1. Marissa says:

      That’s wonderful, Karen! Thank you.

  4. Valentina says:

    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!

    1. Marissa says:

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

  5. Sherry MacKay says:

    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

    1. Marissa says:

      Thanks, Sherry! I love it! I’ve never heard of Welsh broth…kind of like ‘stone soup’ I suppose…