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Try This British Twist On The Classic Grilled Cheese

Welsh rabbit, often called Welsh rarebit, has a secret — there’s no rabbit involved and it’s delicious!

Welsh rabbit, often called Welsh rarebit, has a secret — there’s no rabbit involved. Instead, this century-old dish gained the name “Welsh rabbit” as cheese was sometimes considered a protein substitute for Welsh people who were not allowed to hunt rabbits.

This dish is a British twist on the classic, open-faced grilled cheese sandwich, and it consists of toasted bread with a gooey cheese sauce poured over it. However, in addition to cheese, it features a bit of mustard, Worcestershire sauce and a pickle on the side for flavor. You can enjoy Welsh rarebit on its own or with a bowl of your favorite soup, but you can also pair it with eggs and tomatoes and have it for breakfast.

Serves 8


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  • 16  slices of bread
  • 3 tablespoon unsalted butter
  • 1 tablespoon flour
  • 1/2 cup porter or ale
  • 1/4 cup whole milk
  • 1 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • 2 splashes Worcestershire sauce
  • 6 ounces extra sharp cheddar, grated
  • 1  egg yolk
  • 16  small pickles or gherkins
  1. Melt the butter in a sauce pan over medium heat, and whisk in the flour. Add the liquid (ale and milk) while continuing to whisk until smooth.
  2. Add dry mustard, black pepper and Worcestershire sauce. Stir in the grated cheese.
  3. Let the cheese mixture cool.
  4. Pour the cheese mixture in a food processor, and add the egg yolk. Process until bumps are gone.
  5. Use the desired amount of sauce in the following step, and save the rest in fridge to use on smoked haddock or anything that wants a cheesy addition.
  6. Toast one side of each piece of bread under the broiler or in a toaster oven. Scoop on the Welsh rabbit sauce, and place the toast and sauce under the broiler until the sauce bubbles and the edges of the bread look toasted.
  7. Add a small pickle or gherkin on the side.

Recipe adapted from Epicurious

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