U.K. Nachos: Welsh Rarebit Toasts with Toppings Bar

by Rachael Ray 10:19 AM, December 8, 2017

Aired December 13, 2017

Serves 6 to 8 servings

For the Rarebit Sauce:
4 tablespoons butter
4 tablespoons flour
1 bottle beer, such as Guinness
4 cups yellow/orange sharp cheddar cheese, shredded
2 teaspoons dried mustard
1 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
Hot sauce, such as Tabasco or cayenne pepper, to taste
12 slices whole grain, white and/or sourdough bread, sliced and toasted (I broil mine in the center of my oven on each side.)

For toppings:
Smoky bacon, baked on a slotted pan or rack-lined baking sheet at 375°F until crisp
Pickled shallots or red onions (2 large shallots or 1 small red onion tossed with 1/2 cup red wine or cider vinegar, 1 tablespoon sugar and sea salt)
Broccolini, tossed with salt, pepper, olive oil and red pepper flakes, and roasted
Thick-cut (1/4-inch) slices beefsteak tomatoes with salt and pepper, grilled
Crispy or fresh sage leaves
Speck or cotto ham
Fried eggs with salt and pepper or hard-boiled eggs, sliced
Baby bib or gem lettuce, tossed in a lemon vinaigrette
Grainy Dijon mustard
Mango chutney, such as Patak’s
Smoked almonds, chopped
Chives, chopped
Radishes, shaved or cut into matchsticks and sautéed in warm butter or served raw


For the sauce, heat a small, cast-iron pot or Dutch oven over medium heat. Add butter and melt; whisk in flour then beer and reduce a minute or 2. Bring to a boil, stir in cheese and add seasonings.

Halve toasted bread corner to corner to make toast points, arrange on baking sheet/sheets, top with sauce and broil to brown cheese, serve immediately with toppings of choice.