Martha Stewart’s Spin on a Classic British Dish Is Just Plain Delicious

Growing up, my dad used to make what he called “broiled cheese sandwiches.” He’d mix some shredded cheddar with hard-boiled eggs, mayonnaise, and chopped pickles, load it on top of a thick slice of bread, and set it under the broiler until it was golden and bubbling.

I never asked my dad what was in it, and I’m glad I didn’t, because I’m not sure I would’ve eaten it. But as weird as the recipe sounds, it worked and I loved it.

I get the same kind of feeling from Welsh rarebit, a British dish made by topping toast with a beer-infused cheese sauce. Perhaps unsurprisingly, Martha Stewart has a take on the recipe—and here’s my take on her spin.

What Is Welsh Rarebit?

It sounds like a simple enough question, but Welsh rarebit has a bit of a complicated history. It’s too much to get into here, but let’s just say it’s an old dish—as in a few hundred years old—and that while “Welsh” is in the name, it’s actually British.

For those who are wondering: No, there isn’t rabbit in the dish. One story says it may have once been called “Welsh rabbit”—apparently a rude slight used against the Welsh—but to end any confusion about the ingredients, it was changed to the less confusing term “rarebit.” (Is it actually less confusing, though?)

To over-simplify, Welsh rarebit is an open-faced sandwich made with thick slices of toasted bread topped with a creamy sauce made with cheddar, beer, mustard, and Worcestershire. The toasts are broiled, resulting in a melty and crunchy dish that sounds as good as it tastes.

Martha Stewart’s Welsh Rarebit

Martha’s recipe strays a bit from the traditional rarebit. Instead of making a roux-based cheese sauce, she adds an egg yolk to the classic ingredients and then mixes everything in a bowl without cooking, spreads it on the bread slices, and sends them to bake.

Tomato is the other outlier. Juicy slices are seasoned with salt and pepper, drizzled with olive oil, and baked alongside the cheese-covered toast. They’re added to the rarebit at the end as a final topping.

My Thoughts on Martha Stewart’s Welsh Rarebit

If I’m being honest, I was a little terrified of the concoction as I was making it—mixing egg yolks, beer, mustard, and Worcestershire is not something that looks or smells good. However, I’m glad I trusted the process.

I’ve never had the roux version, and I’m sure it’s delicious, but I can tell you this take is quite good. The cheese mixture was golden and full of umami, and the tomato provided the perfect kiss of acidity to keep things interesting. I loved it on sourdough, and while any beer will do, I used my local favorite (shout-out to Half Acre Daisy Cutter!). If beer isn’t your thing, you could also use broth, or even milk.

In the end, Welsh rarebit is a fun dish that I’ll be sure to make again. Next time, I’ll try it alongside a bowl of tomato soup, and then after that, I’ll top it with tuna salad. But I’ll leave out any rabbit.