Welsh Rabbit Rarebit and Tomato Sandwiches
Elevate your sandwich game with these irresistible Welsh Rabbit Rarebit and Tomato Sandwiches, a mouthwatering fusion of creamy, cheesy goodness and roasted tomato perfection. This recipe combines traditional Welsh rarebit—a luscious mixture of melted cheddar, Worcestershire sauce, Dijon mustard, and a touch of paprika—with the rich, caramelized flavor of oven-roasted tomatoes. Nestled atop slices of crispy sourdough or country bread, each bite promises a symphony of bold, savory flavors and velvety textures. Perfectly broiled to a golden, bubbly finish, these sandwiches are a comforting yet refined take on a classic, making them an ideal choice for lunch, brunch, or a light dinner. Garnish with fresh parsley for a pop of color and freshness that complements every indulgent bite.
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Recipe Information
Ingredients
- 200 grams Cheddar cheese
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 120 milliliters Whole milk
- 60 milliliters Beer (preferably ale, optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Sliced tomatoes
- 1 tablespoon Olive oil
- 4 slices Bread slices (preferably crusty country bread or sourdough)
- 1 tablespoon Fresh parsley (for garnish, optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Slice the tomatoes into medium-thick rounds, arrange them on the baking tray, and drizzle with olive oil. Season with a pinch of salt and pepper. Roast in the oven for 10-12 minutes until they are tender and slightly caramelized.
While the tomatoes are roasting, prepare the Welsh rarebit. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually pour in the milk while whisking, ensuring the mixture stays smooth. Cook for 2-3 minutes until the mixture begins to thicken. If using beer, incorporate it at this stage and stir well.
Reduce the heat to low, and stir in the grated cheddar cheese. Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir continuously until the cheese is fully melted and the mixture is smooth and creamy. Remove from heat and set aside.
Switch your oven to the broiler setting. Place the bread slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes until golden.
Spread a generous layer of the Welsh rarebit over each slice of toast. Top with the roasted tomato slices.
Return the sandwiches to the broiler and cook for 2-3 minutes, or until the cheese topping bubbles and turns golden brown.
Garnish with freshly chopped parsley, if desired, and serve immediately. Enjoy your Welsh rarebit and tomato sandwiches!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 858 mg | 66% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 787 mg | 17% | |
*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.
