When I saw this recipe when I was but a lad, I thought it was supposed to be Welsh Rabbit, but I did not understand since there was no rabbit in it. As it turns out, when this dish first became popular in the 1700s in the UK – and there is no strong evidence that it originated in Wales – it was called ‘Rabbit’ as a bit of a joke but later changed to ‘Rarebit’. In any event, it is easy and delicious and contains two of my favorite foods: bread and cheese.
Here is how I make it for two. Toast 4 slices of good, rustic, hearty bread (just not plain white or whole wheat) and put them on a sheet pan lined with foil or parchment paper. In a small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for a couple of minutes. Then add ½ cup (or so) of beer (or ale if you have it – I never have it), a teaspoon of Dijon mustard, a tablespoon of Worcestershire sauce and 3 – 4 drops of hot sauce. Whisk until the sauce thickens. Then off the heat, add 1 ½ cups of grated sharp cheddar cheese. Whisk until all is well combined then let cool for 2 minutes. Spoon the sauce over the bread and put under the broiler for about 3 minutes. BUT WATCH IT. You want a bit of a blister on the cheese, but you do not want it to burn.
At this point you can eat it as it is which we often do. But I know some folks like to add toppings. Diced bacon, thinly sliced green onions, chopped tomatoes, and sautéed asparagus are all good options. But you can be creative as you like and add one of your favorites.
This is a great snack – mid-morning, afternoon, or late night. We sometimes have this for Sunday supper after a big brunch and it hits the spot. Nosh up!