RECIPE

Welsh Rabbit

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 8

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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

Ingredients

  • Ingredients
    1. 1 cup Guinness stout
    2. 1 cup heavy cream
    3. 9 ounces extra-sharp cheddar cheese, shredded (3 cups)
    4. 4 large egg yolks
    5. 1 1/2 tablespoons Worcestershire sauce
    6. 2 teaspoons dry mustard
    7. Salt and freshly ground pepper
    8. Eight 1/2-inch-thick slices of whole-grain country bread, toasted

Directions

  1. 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.

  2. 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.


Make Ahead

The cheese mixture can be refrigerated overnight.