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Vegetarian, European

Welsh rarebit with green salad

Welsh rarebit is a British dish of toasted bread topped with a melted cheddar and beer sauce, served with a green salad. For 4 people, it takes 25 minutes to make, is very easy, and costs €2.40 per serving. The key is melting the cheese over low heat without boiling it, so the sauce stays smooth.

Tonight it's Welsh rarebit, toast smothered in melted cheddar and beer, grilled until bubbly, with a green salad on the side for freshness.

Welsh rarebit with green salad
Total time
25 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the broiler, the cheddar and beer mixture turns into a bubbly golden crust, while underneath it stays creamy and soaks slightly into the toasted bread. Sharp mustard and paprika wake up the cheese without overpowering it, and the beer adds a light bitterness that keeps things balanced. It's a bold, generous dish that fills the kitchen with the smell of grilled cheese the moment it comes out of the oven.

This is a weeknight recipe for when you have a bit of cheddar and some leftover beer to use up, though it works just as well on a lazy Sunday evening. Kids generally love these cheesy toasts, and the green salad on the side adds just enough freshness to keep the meal from feeling too heavy. Mon Chou suggests it whenever you want a warm, comforting dinner without spending the whole evening in the kitchen.

The ingredients

4 people

Bakery

  • Country bread 8 slices

Dairy

  • Cheddar 250 g
  • Egg yolk 2
  • Butter 20 g

Pantry

  • Lager 10 cl
  • Strong mustardoften in the pantry 1 tbsp
  • Flouroften in the pantry 1 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green salad 1

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Melt the butter in a saucepan, add the flour, stir for a minute, then pour in the beer slowly.

    Pour the beer in a thin stream while whisking, the sauce stays smooth.

  2. Add the grated cheddar, mustard, and paprika, and stir over low heat until you get a thick cream. 8 min

    Grate the cheddar yourself, pre shredded cheese melts less smoothly.

  3. Off the heat, stir in the egg yolks and let the mixture cool slightly.

    The yolks give a shinier topping that puffs up a bit under the broiler.

  4. Toast the bread slices for two minutes on each side under the oven broiler. 4 min

    Toast the bread before topping it, it stays crisp under the sauce.

  5. Spread the mixture over the toast, all the way to the edges, and broil until the top is golden and bubbly. 5 min

    Watch closely, the sauce goes from golden to burnt in thirty seconds.

  6. Make the salad with the oil, vinegar, salt, and pepper, and serve it alongside the hot toasts.

    A sharp vinaigrette cuts through the richness of the cheese.

Our tips to get it right

  • Pick a sharp cheddar rather than a mild one, it gives the sauce much more character once melted.
  • Serve the toasts right out of the broiler, the bubbly crust loses its crunch as it cools.
  • If the sauce thickens too fast, stir in a splash of cold beer off the heat to loosen it.

The variations

  • Swap the lager for cider for a softer, slightly fruity version.
  • Add a slice of ham under the cheese for a heartier, croque style version.
  • For kids who don't like beer, use milk instead, the melt stays just as creamy.

What to serve it with

  • A light vegetable soup starter
  • Black tea or a lager
  • Pickles for a tangy bite

Storage

The cheese mixture keeps for 2 days in the fridge in a sealed container. Reheat already topped toasts under the broiler rather than in the microwave so they get bubbly again. Freezing isn't recommended, the sauce turns grainy once thawed.

Questions about this dish

Can you make the cheese sauce ahead of time?

Yes, you can make it a few hours ahead and keep it covered at room temperature. Warm it gently before spreading it on the toasted bread so it stays smooth.

What bread works best for Welsh rarebit?

A slightly dense country bread holds up better than sandwich bread, which goes soggy too fast under the sauce. It just needs to be thick enough to support the topping without falling apart.

Can you make this recipe without beer?

Yes, swap the beer for milk or vegetable broth for an equally creamy result. The flavor will be a bit milder, without beer's typical bitterness.

Why does the sauce turn grainy?

This happens when the cheese gets too hot for too long and the proteins separate from the fat. Always keep the heat very low and take the pan off as soon as the mixture is smooth.

How long does it take to make a Welsh rarebit with a green salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Welsh rarebit with a green salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Welsh rarebit with a green salad cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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