Welsh Rarebit with Bacon

Perhaps one of the most popular of all traditional Welsh dishes, Welsh rarebit is often likened to cheese on toast, but it’s much more than that! Deeply rich and satisfying flavors are the hallmark of this recipe, and we have spruced it up with the addition of Oliver’s Own Smoked Platter Bacon, on sale* this week by the pound in our Meat Department, and local beer Henhouse IPA, also a featured sale* item this week.

* Sale prices good 2/16/22 through2/22/22

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

Ingredients

  • 1 ½ cups Valley Ford Creamery Highway 1 cheese, grated
  • one third cup Henhouse IPA
  • ½ tablespoon Worcestershire sauce
  • 3 tablespoons unsalted grassfed butter
  • 1 tablespoon English mustard or 1 teaspoon English mustard powder
  • 4 thick slices ACME Bread Sweet Batard
  • ½ pound Oliver’s Smoked Slab Bacon, cooked

Instructions

  1. Lightly toast the bread under a preheated grill or in a toaster.

  2. In a medium-sized bowl, mix together the grated cheese, beer or ale, butter, Worcestershire sauce and English mustard. Stir until thoroughly combined.

  3. Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too. Place the cooked bacon on top of the cheese.

  4. Transfer each slice onto a baking tray and place directly underneath the grill for five minutes or so, until golden brown and bubbling.

  5. Carefully remove from the oven, cut each slice in half and serve hot, either alone or teamed with a crisp green salad and rich, fruity chutney.

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