We can’t think of many things wrong with the humble grilled cheese sandwich. Between the butter and the cheese, it’s almost a guaranteed pleaser with everyone from kids to adults. But every once in a while, you get one of these sandwiches in which the cheese to bread ratio is just…off. It’s not gooey enough.
We believe grilled cheese should be super-gooey. We’re talking about cheese-leaking-out-of-the-sides gooey. That’s why we’re head over heels for Welsh Rarebit (or Welsh Rabbit), a recipe from the U.K. that’s essentially an open-faced grilled cheese--but with a thick cheese sauce instead of melted slices. Don’t worry, no rabbits are harmed in the making of this crazy-comforting dish.
In case you need any convincing, check out the photo below of that luscious sharp Cheddar sauce being poured over butter-toasted bread:
[Les jeudis de l'hôtellerie] Nous partons à la découverte aujourd'hui du petit déjeuner du Pays de Galle et de son...Posted by Tables & Auberges de France on Wednesday, March 2, 2016
[Les jeudis de l'hôtellerie] Nous partons à la découverte aujourd'hui du petit déjeuner du Pays de Galle et de son...
There are no American slices in this recipe, but there’s plenty of pungent, sharp Cheddar cheese mixed with slightly tangy mustard, a slug of beer, and earthy Worcestershire sauce. The sauce is thickened to an almost fondue-like consistency that soaks through the buttery bread, meaning no bite is bare. There balance between gooey beer cheese and bread is perfection here.
My Mom once worked as a cook for Rice Memorial High School. She came home once with a recipe she had for Welsh Rarebit....Posted by William A. McLaughlin on Tuesday, October 21, 2014
My Mom once worked as a cook for Rice Memorial High School. She came home once with a recipe she had for Welsh Rarebit....
Try out the heavenly version with step-by-step directions from The Pioneer Woman.
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