This Cheesy British Dish Only Takes 15 Minutes To Make

Welsh rarebit is a curious name for a dish that is so storied—certain sources even date early versions back to the Middle Ages. Ironically of English origin (not Welsh), “rarebit” is known to be a corruption of “rabbit,” and all of it was likely the English teasing the Welsh about their apparent love for roasted cheese and inability to afford actual rabbit. Neighborly squabbling at its best! 

Welsh rarebit is cheesy toast made a bit fancy, but thanks to some key ingredients, it’s not at all difficult and packed full of flavor. There are so many variations that it’s possible that no two people can agree on the way to prepare it. 

What nearly everyone can agree on is the best time to eat it: late at night, either at the bar or after the bar. However, you don’t need to be a regular at the local pub to enjoy this comforting, cheesy creation—it’s perfect anytime at all. 

Tips for Picking the Best Ingredients

Since there are so few ingredients in a Welsh rarebit, each one has to be the best quality possible. 

• Cheese: Good quality, sharp cheddar is a must. Beloved Vermont-based Cabot is delicious and available in grocery stores all over the country. If for some reason cheddar is not your vibe, sub in a nutty cheese like Comte, gruyère, or Gouda. 
• Bread: There is a time and a place for Wonder Bread, and this is not it. Your bread has to be sturdy, thick slices that hold up under the broiler. A crusty sourdough or a country-style loaf will be your best choice, better yet if you can get it from a bakery, not the supermarket shelf. Just be sure whatever bread you buy has a relatively tight crumb on the inside. Slices with large bubbles are not quite right for Welsh rarebit, as your cheese would just ooze right through the gaps.
• Beer: The third tenet of a great rarebit is a strong beer that brings flavor and dimension. Traditionally, a stout or porter works perfectly. Try your favorite craft brewery’s version, or use a widely available classic like Guinness. Don’t overthink it! Just be sure to steer away from any flavored beers, or anything too light. Stick to the ale family and avoid lagers. 
• Mustard: There are few ingredients more quintessentially English than Colman’s mustard and mustard powder, so a rarebit recipe without it might have me banned from the country altogether. If you can’t find it or are loyal to a brand of your own, sub it in equal quantity—I imagine the Brits are used to us rebelling from the other side of the pond. I’d wholeheartedly endorse a strong Dijon or whole grain mustard and not yellow or honey mustard, both of which would negatively impact the flavor.

Round It Out for a Meal

Welsh rarebit is typically enjoyed on its own, but to make it a complete meal, I suggest serving it with to contrast the gooey richness of the cheese—celery, apples, radishes, and bitter lettuces would all work well. Bonus points if you toss it with a to compliment the mustard powder in the cheese mixture.

Classic British Recipes