Cotswold Rarebit

A toasty, creamy melt with a signature sauce

Rarebit, a traditional Welsh meal, is one cozy delight. Similar to a grilled cheese or croque monsieur, rarebit is toast with melted cheese and a mustard sauce. In our original take on this classic, we’re melting down some mouthwatering Cotswold with a handmade sauce for a savory sandwich. Cotswold is creamy Double Gloucester cheese laced with onion and chives--this would be classic pub fare, served with crisps and a cool pint of ale, but we've found it great in the kitchen, too. Use it for an omelette, a cheeseburger, or of course, a Welsh Rarebit.

Cotswold Rarebit

A toasty, creamy melt with a signature sauce

Prep Time :0 min.
Cook Time : 25 min.
Total Time : 25 min.
Makes 4-6 Toasts

Ingredients

2 tbsp. Butter
2 tbsp. All-Purpose Flour
1/2 tbsp. Dijon Mustard
1 tsp. Tia Lupita hot sauce
1/2 cup Dark Beer, like Guinness
2 tbsp. Mayonnaise
2 tbsp. Worcestershire sauce
1/2 lb. Cotswold, grated
1 tbsp. Cornstarch
1/4 cup Heavy Cream
4 to 6 slices Miche Bread, lightly toasted
1/2 bunch Chives, chopped

Directions

Heat the oven broiler to medium. Melt the butter in a medium sauce pot over medium heat. Add the flour and cook, stirring frequently, until golden brown, about 4 minutes.
Continue to cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in mustard and hot sauce, then whisk in beer and Worcestershire sauce.
Whisk the cornstarch into the heavy cream, then add to the sauce. Bring the sauce to a simmer to thicken.
When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
To serve, spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Garnish with chives and serve immediately.

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