Bacon and Cheese Rarebit
Browse the recipe Bacon and Cheese Rarebit
Bacon and Cheese Rarebit
YIELD Makes 6 servings
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INGREDIENTS
| 12 | slices bacon |
| 1 | small loaf (8 ounces) egg bread or challah, cut into 6 (1-inch-thick) slices |
| 1‑1/2 | tablespoons butter or margarine |
| 1/2 | cup beer (not dark) |
| 2 | teaspoons Worcestershire sauce |
| 2 | teaspoons Dijon mustard |
| 1/8 | teaspoon ground red pepper |
| 2 | cups (8 ounces) shredded yellow American cheese |
| 1‑1/2 | cups (6 ounces) shredded sharp Cheddar cheese |
| 12 | large slices ripe tomato |
PREPARATION:
- Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels.
- Toast bread slices until golden brown. Cover and keep warm.
- Preheat broiler. Meanwhile, melt butter in double boiler set over simmering water. Stir in beer, Worcestershire, mustard and red pepper; heat through.
- Add cheeses, stirring constantly about 1 minute or until cheeses are melted. Remove from heat; cover and keep warm.
- Arrange toast on greased or foil-lined 15X10-inch jelly-roll pan. Top each serving with 2 tomato slices and 2 slices bacon. Spoon about 1/4 cup cheese sauce evenly over each serving. Broil 4 to 5 inches from heat 2 to 3 minutes or until cheese begins to brown. Transfer to individual serving plates. Garnish with fresh herbs, if desired. Serve immediately.
This recipe appears in:
European