Sandwich Recipes

Chicken Rarebit

A tasty dish that can be served alone as a snack or to accompany a light, clear soup.

Serves 4

Ingredients

• 250 g/9 oz/2 cups grated Wensleydale cheese
  
• 250 g/9 oz/ 1.3cups shredded, cooked chicken
  
• 1 tbsp butter
  
• 1 tbsp Worcestershire sauce
  
• 1 tsp dry English mustard
  
• 2 tsp plain (all-purpose) flour
  
• 4 tbsp mild beer
  
• 4 slices of bread
  
• salt and pepper
  
• 1 tbsp chopped fresh parsley, to garnish
  
• cherry tomatoes, to serve
  

Method

1. Place the grated Wensleydale cheese, chicken, butter, Worcestershire sauce, mustard, plain (all-purpose) flour and beer in a small saucepan. Mix all the ingredients together then season with salt and pepper to taste.
   
2. Gently bring the mixture to the boil then remove from the heat immediately.
   
3. Using a wooden spoon, beat until the mixture becomes creamy in texture. Allow the mixture to cool.
   
4. Once the chicken mixture has cooled, toast the bread on both sides and spread with the chicken mixture.
   
5. Place under a hot grill (broiler) until bubbling and golden brown.
   
6. Sprinkle with a little chopped parsley and serve with cherry tomatoes.
   

Cook's Tip

This is a variation of Welsh rarebit which does not traditionally contain chicken. Welsh rarebit topped with a poached egg is called buck rarebit.