Welsh Rarebit Recipe with Cheddar and Tomato
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Welsh rarebit is way more than cheese on toast. The topping is a warm cheddar sauce seasoned with mustard and Worcestershire sauce, and I like to add fresh tomato slices to mine before the rarebit goes into the oven.
I prefer using extra-mature Welsh cheddar because the cheese is the main flavor and a mild one can get overwhelmed by the other ingredients. The tomato lightens the rich topping and adds freshness and subtle sweetness. Milk gives the cheese topping a milder flavor, while beer makes it taste maltier, so take your pick!
You can serve Welsh rarebit for breakfast, brunch or lunch, or cut each piece into smaller portions for an appetizer. It takes about half an hour to make from start to finish, with the last 15 minutes spent in the oven.
Welsh Rarebit at a Glance
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 2
- Cuisine: Welsh
- Main ingredients: Bread, cheddar cheese, milk or beer, tomato, mustard and Worcestershire sauce
- Best cooking method: Melt the cheese sauce gently on the stove, then bake it on toast
- Storage: Refrigerate the cheese sauce separately for up to 3 days
Why You’ll Love This Welsh Rarebit Recipe
- More than melted cheese: Mustard, Worcestershire sauce and either milk or beer make a warm sauce that covers the toast evenly.
- Milk or beer choice: Use milk for an alcohol-free rarebit or beer for a malty flavor.
- A versatile dish: Serve full slices for breakfast or lunch, or make smaller pieces for an appetizer.
- Ready in 35 minutes: Prepare the sauce in a few minutes, then bake the rarebit for 15 minutes.
What is Welsh Rarebit?
Welsh rarebit, also called Welsh rabbit, is toasted bread topped with a hot cheese mixture. Many Welsh rarebit recipes include ale, mustard or Worcestershire sauce, although the ingredients and method vary. Some cooks make a roux-based sauce, while others melt cheese with a smaller amount of liquid.
It’s different from the American grilled cheese sandwich because the bread is open-faced and covered with a seasoned cheese sauce. My recipe also has tomato slices.
Welsh Rarebit Recipe Ingredients
- Extra-mature Welsh cheddar: A strong cheddar gives the sauce enough flavor to stand up to the mustard and Worcestershire sauce. I prefer to shred the cheese myself so it melts more evenly.
- Milk or beer: Milk gives you an alcohol-free Welsh rarebit. Beer makes the sauce taste maltier, so if you’re using beer just choose one you enjoy drinking.
- Mustard powder: Dry mustard powder disperses easily into the sauce.
- Worcestershire sauce: A small amount of Worcestershire sauce seasons the cheddar. Standard Worcestershire sauce usually contains anchovies, so use a vegetarian brand if needed.
- Bread or crusty buns: Thick bread gives the sauce a sturdy base. Toast it on both sides before adding the toppings, so it doesn’t just soak into the bread.
- Fresh tomato: Add the tomato slices before spooning over the cheese sauce. Choose firm, ripe tomatoes and slice them evenly.
How to Make Welsh Rarebit
Toast bread slices while the cheese, butter, milk or beer and seasonings melt together in a pan over a low heat. Arrange the toast in a shallow baking dish, add the tomato and spoon over the cheese sauce. I take the pan off the heat as soon as the cheese has melted because I find that hard boiling can make the sauce oily. Bake the assembled rarebit until it’s hot and bubbling.
Welsh Rarebit History
The name has a longer history than “rarebit” might suggest. “Welsh rabbit” appeared in print by 1725, although the dish contains no rabbit. “Welsh rarebit” was documented later, in 1781. The reason for the original name isn’t known, so stories about disappointed hunters should be treated as folklore, not proven history!
The Welsh term caws pobi, referring to cooked or baked cheese, was recorded in the 1500s. Writers sometimes connect it with Welsh rarebit, although the relationship hasn’t been established. Versions have changed over time and can include beer, milk, flour, eggs, tomatoes or different cheeses.
Welsh Rarebit Variations
- Welsh rarebit without beer: Use milk instead. You don’t need to alter any other ingredient quantities.
- Add an egg: Add a fried or poached egg on top. This variation is known as buck rabbit or golden buck.
- Skip the tomato: Leave out the tomato slices for a plainer cheese-and-toast version.
- Vegetarian version: Check the Worcestershire sauce because the standard recipe contains anchovies. Choose a clearly labeled vegetarian brand.
- Small appetizer portions: Cut the finished toast into halves or quarters and serve it immediately.
Welsh Rarebit Handy Equipment
- Box Grater: To shred your cheddar so it melts evenly.
- Measuring Cup Set: To measure the milk or beer and butter.
- Measuring Spoon Set: To measure the mustard powder.
- Saucepan: To make the cheese sauce.
- Silicone Spatula: To stir the cheese mixture as it melts. A wooden spoon would also work.
- Toaster: Toast the bread on both sides in 2 batches. If you don’t have a toaster, use the broiler or oven.
- Glass Baking Dish: Arrange the 4 pieces in a single layer in a rimmed dish.
What to Serve with Welsh Rarebit
A simple green salad, sliced apples, pickles or a cup of soup makes a good partner for the rich cheese topping. One full bun or 2 pieces of toast is enough for a lunch portion, and smaller pieces work well in a snack or appetizer spread.
My collection of traditional British appetizers includes two other rarebit ideas: an English one made with dark ale and thyme and a Welsh goat cheese version with leeks. They’re quite different from this version, so check them out if you want to explore the dish.
How to Store
- Refrigerating leftovers: Welsh rarebit is best enjoyed as soon as it comes out of the oven. If you have extra cheese sauce, cool it promptly and refrigerate it in a covered container for up to 3 days. Assembled leftovers can also be refrigerated for up to 3 days, although the bread will soak up some of the topping and won’t be crisp any more.
- Reheating rarebit: Reheat assembled rarebit in a 325°F (165°C) oven until hot throughout. Warm refrigerated sauce gently in a saucepan, stirring often, then spoon it over freshly toasted bread and bake as directed.
- Freezing advice: I can’t recommend freezing this, because the sauce can separate and the tomato and toast can be watery or soggy after thawing.
- Make-ahead option: Prepare the cheese sauce up to 3 days ahead, then refrigerate it separately. Toast the bread and assemble the rarebit shortly before serving.
Easy Welsh Rarebit FAQs
Choose thick, sturdy slices or crusty bun halves. White, granary and sourdough bread all work.
Don’t rely on the short baking time to remove all the alcohol. Use ¼ cup (60ml) milk in place of the beer if you need an alcohol-free Welsh rarebit.
The dish was first recorded as Welsh rabbit, although it contains no rabbit. Welsh rarebit appeared later. The origin of the name is uncertain, and the familiar failed-hunter explanation is folklore, not proven history.
Extra-mature Welsh cheddar is a good choice because it melts well and has enough flavor for the mustard and Worcestershire sauce. Another mature or sharp cheddar will also work.
It can be, but standard Worcestershire sauce usually contains anchovies. Check the label and use vegetarian Worcestershire sauce if required.
The pan was probably too hot. Melt the cheese over low heat, stir often and remove the pan from the burner as soon as the sauce is combined. Don’t let it boil!
Welsh Rarebit with Cheddar and Tomato
Ingredients
- 1 tablespoon (14g) butter
- ¼ cup (60ml) milk or beer
- 8 ounces (230g) extra-mature Welsh cheddar cheese, shredded
- Worcestershire sauce, to taste
- 1 teaspoon dried mustard powder
- Salt and black pepper, to taste
- 4 thick bread slices or 2 split crusty buns
- 4 fresh tomato slices
Equipment
- Box grater
- Measuring Cups and Spoons
- Medium saucepan
- Silicone spatula or wooden spoon
- Toaster
- Shallow baking dish
Method
- Preheat the oven to 340°F (170°C).
- Add the butter, milk or beer, grated cheese, Worcestershire sauce, mustard powder, salt and black pepper to a medium saucepan.
- Heat gently, stirring often, until the cheese has melted and the sauce is combined. Don’t let it boil.
- Toast the bread on both sides and arrange it in a shallow baking dish.
- Arrange the tomato slices on the toast.
- Spoon the hot cheese sauce over the tomato and toast.
- Bake for 15 minutes, or until the topping is hot and bubbling. Serve immediately.
Notes
- Use milk instead of beer if you want an alcohol-free Welsh rarebit.
- Standard Worcestershire sauce usually contains anchovies. Use vegetarian Worcestershire sauce if needed.
- I love extra-mature Welsh cheddar because it gives the strongest flavor, but you can use any mature or sharp cheddar.
- Toast the bread on both sides so it can support the tomato and cheese sauce.
Serve Welsh Rarebit Straight from the Oven
Welsh rarebit makes a satisfying breakfast, brunch or lunch. Serve it straight from the oven while the cheese is bubbling and the toast is still crisp. You can make it with milk for a milder sauce or beer for a maltier flavor.
More Cheese and British Recipes
Try these cheese soup recipes if you have more cheddar to use. You can also peruse my cheese board ideas if you want to serve cheese cold or baked Camembert in its box for a hot, gooey treat! This crispy baked Camembert is also nice.
