Irish Rarebit
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 6-8 slices sourdough bread
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 2 tsp Worcestershire sauce
  • 2 tsp hot English or Dijon mustard
  • ¼ cup Guinness (or another stout or ale, although I would recommend something not too hoppy)
  • 1 cup aged cheddar cheese
  • 1 small bunch chives, chopped
  1. Melt butter in a medium saucepan over medium heat. Add flour and stir. Cook for 1-2 minutes, creating a nice roux. Add Worcestershire sauce and mustard and mix. Add beer and stir until smooth. Add cheese and cook, stirring constantly, until all the cheese is fully melted. The cheese sauce should be fairly thick.
  2. Set your oven to broil. Place sliced bread on to an ungreased baking sheet. Cook for 2-3 minutes, until lightly toasted on the top. Remove from oven. Spoon cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the oven and cook for an additional 3-5 minutes, until the cheese is lightly browned and bubbly.
  3. Remove from oven and serve with a generous sprinkle of fresh chives.
Recipe by Port and Fin at