Bacon and Cheese Rarebit

Bacon and Cheese Rarebit

Bacon and Cheese Rarebit


Makes 6 servings


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


  1. Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels.
  2. Toast bread slices until golden brown. Cover and keep warm.
  3. Preheat broiler. Meanwhile, melt butter in double boiler set over simmering water. Stir in beer, Worcestershire, mustard and red pepper; heat through.
  4. Add cheeses, stirring constantly about 1 minute or until cheeses are melted. Remove from heat; cover and keep warm.
  5. 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.

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