A Welsh Rarebit is a traditional British cheddar and mustard opened-faced sandwich. What makes these sandwiches so delicious is the combination of white cheddar, mustard, Worcestershire, Stout beer and egg yolks. The flavors are bold and the bites are addictive.Not only do I have fun making this sandwich but I also have fun shopping for the ingredients at Market Street.
To truly make a quality sandwich, one needs delicious bread. That’s a quick and easy find at Market Street. The bakery is full of freshly baked breads ready to satisfy your sandwich cravings. I prefer a crusty white bread for this sandwich, but you may like a sour dough! Get creative!The cheese department is full of cheddars to try. From Wisconsin to Irish, Market Street has not just a phenomenal stateside selection but also a nice offering of world-wide cheeses.The next ingredient to have fun with is the mustard. I’ve made Welsh Rarebit using Dijon or liquid based mustards. I have found that powdered mustard’s give the cheese mixture the biggest, brightest bite. For this British sandwich I like to go with a powdered mustard, which makes the mustard choice obvious: Coleman’s Mustard.
Lastly, the beer selected for this sandwich is important. Some recipes may direct you to any type of beer, but to be authentic go for a Stout. A stroll down the beer aisle will deliver a great selection for you to choose from! Remember, the Wine and Beer Steward is available to answer any questions you may have.The combination of these warm and bold ingredients make for a delicious and quick sandwich. Make your first batch of sandwiches today and you’ll feel like you’re experiencing a vacation in London and sampling the goods at a local pub!
6-8 quality white bread slices 3 tablespoons unsalted butter, melted 2 tablespoons unsalted butter 1 tablespoon flour 2 1/2 teaspoons dry mustard 1/3 cup Stout beer 3 heaping teaspoons Worcestershire 1 cup Irish White Cheddar cheese, grated 2 egg yolks 1/4 teaspoon kosher salt
6-8 quality white bread slices
3 tablespoons unsalted butter, melted
2 tablespoons unsalted butter
1 tablespoon flour
2 1/2 teaspoons dry mustard
1/3 cup Stout beer
3 heaping teaspoons Worcestershire
1 cup Irish White Cheddar cheese, grated
2 egg yolks
1/4 teaspoon kosher salt
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.