Chef Mark Hix says "rabbit," while other Brits say "rarebit"; whatever the pronunciation, these open-faced sandwiches are hard to resist. Thick slices of toasted country bread get topped with melted extra-sharp English cheddar cheese that's spiced with Worcestershire sauce and Guinness stout.
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Eight 1/2-inch-thick slices of whole-grain country bread, toasted
How to Make It
Preheat the broiler. In a small saucepan, boil the stout over high heat until reduced to 1/2 cup, about 4 minutes. Add the cream and boil until reduced to 3/4 cup, about 4 minutes. Scrape into a bowl and let cool to room temperature. Stir in the cheddar, egg yolks, Worcestershire sauce and dry mustard and season with salt and pepper.
Arrange the toasts on a large rimmed baking sheet. Spread the toasts with a 1/4-inch-thick layer of the cheddar mixture. Broil 4 inches from the heat for about 2 minutes, until the topping is bubbling and browned around the edges. Serve right away.
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