This classic Welsh rarebit gets a fresh garden twist with crisp veggies and herbs. Creamy, tangy cheese sauce smothers toasted sourdough, then broiled to perfection and topped with vibrant tomatoes, lettuce, and chives for a hearty, flavorful bite.
In a saucepan over medium heat, melt the butter. Stir in the flour to form a paste, then gradually whisk in the milk until smooth.
Add the grated cheese and Dijon mustard to the saucepan, stirring until the cheese is melted and the mixture is thick and creamy. Season with salt and pepper to taste.
Toast the slices of sourdough bread until golden brown on both sides.
Place the toasted bread slices on a baking sheet lined with parchment paper.
Spread the cheesy mixture generously over each slice of bread.
Place the baking sheet under the broiler and broil for 2-3 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and top each Welsh rarebit with garden-fresh toppings of your choice—think sliced tomatoes, crisp lettuce leaves, chopped chives, and thinly sliced red onions.
