Welsh Rarebit Toast (Cheesy, Mustardy, Pub-Style)
Welsh rarebit is proof that “cheese on toast” can be far more than a snack. The magic is in the sauce: a silky cheddar base boosted with mustard, a little warmth from Worcestershire, and (optionally) a splash of beer for that classic pub depth. You spoon it over sturdy toast, then broil until it bubbles and bronzes. It’s cozy, quick, and just fancy enough to serve to friends—even if you’re making it in sweatpants.
Why I Love This Recipe
- Fast comfort food: From pan to plate in about 20 minutes.
- Big flavor, minimal ingredients: Sharp cheddar + mustard = instant “wow.”
- Flexible: Make it mild, spicy, boozy, or alcohol-free.
- Perfect anytime: Lunch, late-night bite, brunch, or an easy appetizer cut into squares.
Ingredients
Serves 4 (2 pieces per person)
- 8 slices sturdy bread (sourdough, country loaf, or thick sandwich bread)
- 3 tbsp butter, divided
- 2 tbsp all-purpose flour
- 3/4 cup beer (amber ale) or milk (see notes)
- 1 tbsp Dijon mustard (or English mustard for more bite)
- 1 tsp Worcestershire sauce
- 1/4 tsp smoked paprika or cayenne (optional)
- 8 oz sharp cheddar, grated (about 2 cups)
- 1 large egg yolk (optional but traditional for richness)
- Salt + black pepper, to taste
Optional toppings: sliced tomatoes, crumbled bacon, chopped chives, or a dash of hot sauce.
Swaps and Notes
- No beer? Use milk (whole milk is best). You can also do half milk/half stock.
- Cheese options: Sharp cheddar is classic, but a mix of cheddar + gruyère is extra luxurious.
- Mustard choice: English mustard gives that iconic sharpness; Dijon is smoother.
- Egg yolk: Makes the sauce richer and helps it set a bit under the broiler. Skip if you prefer.
- Bread matters: Choose something sturdy so it doesn’t collapse under the sauce.
Step-by-Step Instructions
- Toast the bread (lightly).
Preheat your broiler. Arrange bread on a baking sheet and toast for 1–2 minutes per side until just firm. (This keeps it crisp under the sauce.) - Make a quick roux.
In a saucepan over medium heat, melt 2 tbsp butter. Whisk in the flour and cook 1 minute until it smells slightly nutty. - Whisk in the liquid.
Slowly whisk in beer (or milk) until smooth. Simmer 2–3 minutes, whisking, until thickened. - Season the base.
Stir in Dijon mustard, Worcestershire, and paprika/cayenne (if using). Add black pepper. - Add the cheese.
Reduce heat to low and stir in the grated cheddar until melted and smooth. - (Optional) Enrich with egg yolk.
Turn off heat. Let the sauce cool 1 minute, then whisk in the egg yolk quickly so it doesn’t scramble. - Sauce the toast.
Spread a thin layer of the remaining butter on the toast (optional but delicious). Spoon cheese sauce generously over each slice. - Broil until bubbling.
Broil 1–3 minutes, watching closely, until the tops are blistered and golden. Serve immediately.
Tips for Success
- Grate your own cheese. Pre-shredded often has anti-caking agents that can make sauce grainy.
- Low heat = smooth sauce. Keep the cheese melt gentle to prevent separation.
- Broil like a hawk. Welsh rarebit goes from perfect to scorched fast.
- Want extra crisp? Toast the bread a touch more before adding sauce.
Serving Suggestions and Pairings
Welsh rarebit is rich, so pairing with something bright is the move:
- Simple salad (arugula + lemon vinaigrette)
- Tomato soup for the ultimate cozy combo
- Pickles or chutney to cut the richness
If you’re leaning into the pub vibe, serve it alongside Classic Margarita Recipe (Easy and Delicious) for a fun “why not?” twist, or keep it more classic with something snacky and cheesy like This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes.
Nutritional Information (per serving)
Approximate, based on 4 servings:
- Calories: 430
- Protein: 18g
- Carbs: 32g
- Fat: 25g
- Saturated Fat: 14g
- Fiber: 2g
- Sugar: 3g
- Sodium: 780mg
(Values will vary by bread, cheese, and whether you use beer or milk.)
Storage and Leftover Tips
- Best fresh: Welsh rarebit is at its peak right out of the broiler.
- Store sauce separately: Refrigerate leftover cheese sauce in an airtight container up to 3 days.
- Reheat gently: Warm sauce on low heat with a splash of milk/beer to loosen.
- Re-broil: Spoon on fresh toast and broil again for that signature bubbling top.
More Recipes You Will Love
If you’re on a cheesy comfort-food kick, these are perfect next stops:
- How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip
- This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Classic Spaghetti Recipe with Homemade Sauce
Final Thoughts
Welsh rarebit is one of those deceptively simple recipes that feels like a treat every single time—crispy toast, velvety cheese sauce, and that tangy mustardy edge that keeps you going back for “just one more bite.”
If you make it, tell me: are you team beer or team milk in the sauce? And do you like a classic version, or do you add extras like bacon, tomatoes, or hot sauce?
— Jason Griffith
Leave a Reply