Toasted Cheese and Bacon Rarebit, A Great Snack!
This Toasted Cheese and Bacon Rarebit is a variation on the old classic Welsh Rarebit with a modern twist. This recipe does not contain the Worcestershire Sauce. If you want the traditional recipe then use the original Welsh Rarebit Recipe and just add the bacon at the end before grilling.
I also have another Welsh Rarebit which I call a Version 2 which has tomato added, but again no Worcestershire Sauce. It depends on which recipe appeals.
This version, however, is great for breakfast, brunch, or a family snack when you cannot be bothered to make anything. Simple and easy to make but different. Enjoy!
30 g (1 0z) butter
1 tsp dry mustard
1 1/2 cups mature cheddar cheese, grated
2-3 tbs beer
Pinch cayenne pepper
1 tb chopped chives
Salt and pepper to taste
4 slices hot buttered toast
2 rashes bacon, de-rinded and halved, grilled or pan fried
Melt butter in a heavy pan, add the mustard, and mix until smooth. Stir in the cheese, beer, cayenne, chives, and salt and pepper to taste. Stir over low heat, until the cheese has melted and the mixture is creamy.
Spoon over the toast and top with bacon. Cook under a preheated hot grill for 1-2 minutes until golden brown and bubbling.
Use the mixture straight away if possible or let cool and transfer to an airtight container and store in the fridge. Stir thoroughly before reusing.
Cheddar can also be substituted with soft cheddar or a vintage cheese such as tasty. It may not brown but will still melt.
Can be served over English muffins or crumpets as well as toast.
Do not freeze.
New Idea Magazine – May 25, 1985 – P. 75. Recipe submitted by Margaret Fulton.