This dish, formally known as Welsh Rabbit, was named so by the English and first seen in a cookery book published in 1725. It seems as though the name was meant to poke fun of the Welsh, implying that it’s a poor man’s substitute for the more highly esteemed dish of an actual roast rabbit. The recipe name was eventually changed to Welsh Rarebit and is essentially what grilled cheese sandwiches dream of being. It begins with a cheese sauce; sharp English cheddar melts into a roux made from a hearty stout and Dijon is stirred in at the end to brighten and tame the richness. Slathered onto craggy sourdough, the cheese bubbles and caramelizes under the broiler and is then capped with thick cut, perfect end-of-the-summer tomatoes. When finished with tomatoes this dish is known as a “Blushing Bunny” and if that just doesn’t bring a smile to your face, well then this recipe certainly will. 

A couple of things to note: Weighing the beer is really the best method here as it quickly foams and it’s easy to put in less beer than what is actually needed. Also, if you can’t find a good English Cheddar, sharp cheddar will also work nicely or you can play around with other good, full-flavored, melty cheeses, such as Gruyere or Fontina.