With sad salad season (AKA summer) coming to a close, we can now focus our energy on bulking up for winter. And while there are plenty of delicious ways to fill out our oversized sweaters, eating mouthfuls of melted cheese sandwiched between slices of buttery bread is definitely our favorite.
But don’t dash to your local deli for a no-frills grilled cheese just yet. Turns out, there’s an even ooier, gooier sandwich floating around you probably haven’t tried, and it’s called Welsh rarebit. And no, it has nothing to do with real rabbits (we’re not monsters, people).
Described as “posh cheese on toast,” the Welsh dish may sound similar to our all-American classic, but rest assured, the secret, as they say, is in the sauce—a delicate blend of egg, seasonings, ale, and mustard to be exact.
Intrigued… but can’t make it to Wales? Here’s how to prepare authentic Welsh rarebit in your own kitchen:
2 slices bread
1 tsp English mustard powder
3 tbsp beer, warmed
175g grated Welsh cheese (available for purchase online or at gourmet specialty stores like Trader Joes and Whole Foods)
1 egg yolk
Worcestershire sauce, to taste
salt and pepper, to taste
1. Mix the mustard powder and beer in the bottom of a small pan until it forms a paste, then stir in the rest of the beer and add the butter and Worcestershire sauce (start with 1 tsp). Heat over low flame until the butter has melted.
2. Add grated cheese and stir to melt, careful not to let the mixture boil. Beat the yolk into the warm cheese until smooth. Taste and adjust seasonings, as needed. Remove from heat and allow mixture to cool until slightly warm, being careful it doesn't solidify.
3. Toast bread on both sides, and then spoon the mixture on top and pop into a hot oven until the cheese is bubbling and golden. Serve immediately.
And should you need another reason to go down a rarebit hole of carbs and dairy, consider this: September 3 is National Welsh Rarebit Day. Bon appétit.