My Mom used to make Welsh Rarebit.....we loved it. She served it with great flourish....we felt like gourmets.
But it was an end of the week dish....when the cupboard was getting bare. Served here with arugula salad.
My Mom used to make Welsh Rarebit.....we loved it. She served it with great flourish....we felt like gourmets.
But it was an end of the week dish....when the cupboard was getting bare. Served here with arugula salad.
ING (makes 2 sandwiches) 4 slices Pullman loaf, Virginia baked ham, 1 1/2 c Gruyere/Parm, Dijon.
METHOD layer on sheetpan, oven-toasted slices Pullman bread, Dijon, ham slice, Gruyere,
2nd toasted bread slice then Cheese Sauce, more Gruyere; bake 5 min. Broil lightly/topping bubbly.
SERVE topped W/ sunny side egg; greenery on the side.
CHEESE SAUCE whisk on low 2 tb ea melted butter/flour, adding hot milk;
cook/thicken; offheat, add s/p/pinch nutmeg, 1/2 c grated Gruyere, 1 1/2 c Parm.
When I was young my friend’s mother always had Stouffer’s Welsh rarebit in the freezer. The first time she made it for us as a snack I thought it was so glamorous & sophisticated. I haven’t had it in forever. Now I want some. Going to see if Kroger has it in the frozen section.