bacon, butter, cheddar, dijon mustard, flour, greek turkey, heavy cream, hot brown sandwiches, leftovers, pepper, recipe, salt, sandwich, sourdough bread, turkey breast, welsh rarebit, worcestershire sauce
Using the last of our Greek-Style Turkey Breast meal for sandwiches. Recipe called for Welsh Rarebit? Never heard of this before. Looked in the frozen foods section since Stouffer’s supposedly makes it, but couldn’t find any in the store, so I got to make my own.
Found a good old Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/welsh-rarebit-recipe.html. Did not have porter beer or hot sauce on hand, so I just left those ingredients out. Still tasted fine to me.
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
3/4 cup heavy cream
1 package shredded Cheddar cheese (about 1 3/4 cup)
In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.