California Rarebit
Take your taste buds on a sunshine-filled journey with California Rarebit, a mouthwatering twist on the classic Welsh Rarebit. This vibrant recipe blends rich, creamy cheddar cheese sauce spiked with Dijon mustard, Worcestershire sauce, and a hint of smoky paprika, poured generously over golden, toasted sourdough bread. What sets this variation apart is its fresh Californian flair—slices of ripe avocado and juicy tomato add a delightful burst of brightness to each bite. Garnished with fresh parsley, this easy-to-make dish is not only visually stunning but also perfect for brunch, lunch, or a light dinner. With only 25 minutes from start to finish, this satisfying recipe is as quick as it is indulgent.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1.5 cups sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon paprika
- 4 pieces sourdough bread slices, toasted
- 1 whole ripe avocado, sliced
- 1 whole tomato, sliced
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Melt the butter in a medium-sized saucepan over medium heat.
Add the flour to the butter and whisk continuously to create a roux. Cook for 1-2 minutes until it turns a pale golden color.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook until the mixture thickens, about 2-3 minutes.
Lower the heat and stir in the grated cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth.
Stir in the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper. Remove from heat and set aside.
Toast the sourdough bread slices until golden brown.
Lay the toasted bread on individual serving plates. Top each slice with 2-3 slices of ripe avocado and a couple of tomato slices.
Generously spoon the cheese sauce over each slice, making sure to cover the toppings completely.
Garnish with chopped parsley and an extra sprinkle of paprika, if desired.
Serve immediately while warm.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.1 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1606 mg | 124% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1861 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
