Welsh rarebit on sourdough

Welsh rarebit on sourdough

Cheese and ale on toast

Welsh rarebit on sourdough is a cheese, dark ale, mustard and egg mixture that is melted on toasted sourdough bread.

Great for lunch or a light dinner, this amped-up cheese on toast is flavoursome & quick to make.

What is Welsh rarebit?

The actual origins of the Welsh rarebit recipe are somewhat vague. Typically a cheese sauce-type mixture on toasted slices of bread, it is unknown if the recipe was even created in Wales. This Welsh rarebit article by Britannica provides a bit more information on the possible background of this dish.

My version of this recipe includes fried leeks being added to the melted cheese & ale topping. The use of my wholemeal spelt sourdough adds wonderful texture and flavour to the dish.

You should make Welsh rarebit on sourdough because it is:

  • A deliciously different take on traditional cheese on toast.
  • Quick and easy – make this recipe in under 10 minutes.
  • Budget-friendly – you can use up cheese, leftover bread and ale in this inexpensive dish.
Two slices of Welsh rarebit with a glass of ale
Welsh rarebit on sourdough with a glass of dark ale

Welsh rarebit on sourdough’s main ingredients:

  • Leeks
  • Wholemeal spelt sourdough
  • Cheddar
  • Dark ale
  • Mustard
  • Egg

Tips for busy cooks

Wholemeal spelt sourdough – you can use my recipe to make this bread. Alternatively, you can use any other type of bread that you like.

Tasty cheddar – any cheese that has a strong flavour and that melts well is good to use in this recipe.

Dark ale – I use a treacle-tasting dark ale in this recipe. Alternatively, you can use stout or a pale ale.

English mustard – Dijon mustard would also taste great. If you don’t have any mustard, you can use dried mustard powder instead.

Serving suggestions:

  1. Lunch – enjoy this as a midday meal during the weekend.
  2. Snack – serve one slice of Welsh rarebit on sourdough as a tasty snack.

A lunchtime recipe

Welsh rarebit on sourdough is a tasty change to regular cheese on toast.

Mix together cheddar, dark ale, Worcestershire sauce, mustard and egg, spread the mixture onto toasted bread and melt it under the grill. Top with fried leeks for an extra burst of flavour.

What type of ale or beer did you use in this recipe?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Looking for more delicious lunch recipes? Try these next:

Welsh rarebit on sourdough

Welsh rarebit on sourdough is a cheese, dark ale, mustard and egg mixture that is melted on toasted sourdough bread. Great for lunch.

Meal Type Dinner, Lunch
Cuisine British-Inspired
Keyword Vegetarian, Welsh rarebit on sourdough
Total Time 6 minutes
Servings 2 servings
Author Veg Coast Cook

Ingredients

  • 5 g butter
  • 30 g leek cut into rounds
  • 4 slices wholemeal spelt sourdough
  • 100 g tasty cheddar vegetarian, grated
  • 1 tbsp dark ale
  • ½ tsp English mustard
  • 1 large free-range egg
  • 2 tsps Worcestershire sauce vegetarian
  • Cracked black pepper

Instructions

  1. Preheat the grill to high.
  2. Melt the butter in a small saucepan over a medium heat, add the leeks, fry for 3 minutes and set aside.
  3. In a large bowl, mix the cheese, ale, mustard, egg, Worcestershire sauce and pepper together.
  4. Put the bread on a baking tray and lightly toast the slices under the grill on both sides. Remove from the grill and add the cheese & ale topping. Grill for 2 minutes.
  5. Remove from the grill and top with the leeks. Return the Welsh rarebit to the grill for another minute.
  6. Remove from the grill and serve immediately.

Recipe Notes

Wholemeal spelt sourdough – you can use my recipe to make this bread. Alternatively, you can use any other type of bread that you like.

Tasty cheddar – any cheese that has a strong flavour and that melts well is good to use in this recipe.

Dark ale – I use a treacle-tasting dark ale in this recipe. Alternatively, you can use stout or a pale ale.

English mustard – Dijon mustard would also taste great. If you don’t have any mustard, you can use dried mustard powder instead.



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