Mike Nadelman
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 rabbit or Welsh rarebit is a Welsh dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Breakfast, Snack
Servings 2 People


  • 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.



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.
Tried this recipe?Let us know how it was!

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