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.
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. And you can easily adjust the recipe to serve two or twenty.
How to Make Welsh Rarebit:
Step 1: Broil tomato slices until they’re bubbly and lightly browned. Set them aside and then broil sourdough bread slices until lightly browned.
Step 2: Combine sharp cheddar, egg yolk, mustard, Worcestershire, and beer (just a splash), spread over toasted bread and broil until melted and bubbly. Finish each sandwich with a couple of jammy sweet broiled tomato slices.
Step 3: Then serve it, open-faced, with the rest of that beer you used a splash of, and raise your glass to rowdy cousins everywhere.
- 1 teaspoon whole-grain mustard
- 1 egg yolk
- 2 tablespoons beer
- 1/2 teaspoon Worcestershire sauce
- 2 ounces shredded sharp cheddar cheese
- salt and freshly ground black pepper
- 4 slices tomato
- olive oil for brushing tomatoes
- 2 slices thick sourdough bread
In a medium bowl, whisk together mustard, egg yolk, beer and Worcestershire sauce. Season with salt and freshly ground black pepper. Stir in shredded cheddar until well blended.
Place tomato slices on a baking sheet, brush slices with olive oil. Broil until bubbling and beginning to brown. With a thin metal spatula, carefully transfer to a plate to cool; set aside.
Place bread slices on same baking sheet and toast under broiler until lightly brown. Remove from broiler and spread cheese mixture evenly over each slice, all the way to the edges. Broil until melted and bubbly.
Place each sandwich on a serving plate and arrange 2 broiled tomato slices on top of each. Serve right away.