A big hit in the early 1800s (apparently, and I’m not being facetious here, the Welsh of the 18th and 19th centuries were known for their love of roasted cheese), Welshrarebit came back in favor from the 1920s to 1940s. Why something like roasted cheese would ever go out of style, I don’t know, people are monsters. I recently discovered it myself when it popped up in almost every vintage cookbook I own. I also found out that this was a favorite of my Grandma, who used to hang with Glenn Miller, so it has to be kind of cool by at least one clarinet-removed degree.
But yes, long story short, it’s roasted cheese on bread, so it will (and does) taste awesome. This is a classic version, complete with beer, mustard, paprika, Worcestershire, and an egg, but feel free to mix your favorite spices or other types of cheese to make it your own. Enjoy!
4 slices of bread (whatever you like, I used simple white bread)
1 cup grated cheddar
1/4 teaspoon paprika
1/4 teaspoon dried mustard
1 teaspoon Worcestershire
1 pinch kosher salt
1 pinch freshly ground pepper
2 tablespoon pale ale
Preheat oven to broil.
Mix all of the ingredients together and spread on the bread. Broil for a few minutes, until the cheese is bubbly and golden brown on top. Remove from oven, cut off crusts, cut on the diagonal, and serve hot.