Martha Stewart’s Delicious Take on a Classic British Recipe Goes Viral!

During my childhood, my father often prepared what he affectionately called “broiled cheese sandwiches.” He would combine shredded cheddar, hard-boiled eggs, mayonnaise, and diced pickles, heap the mixture onto a thick slice of bread, and broil it until it turned golden and bubbly.

I never inquired about the ingredients, and retrospectively, I’m relieved I didn’t, because I might have been put off by them. Despite the unusual combination, it was delicious and became one of my favorites.

Welsh rarebit, a traditional British dish that involves smothering toast with a cheesy, beer-laced sauce, gives me a similar nostalgic feel. Martha Stewart has her own version of this classic—and here’s my take on her adaptation.

Exploring Welsh Rarebit

Although it may seem straightforward, Welsh rarebit boasts a complex and rich history, dating back several centuries. While it includes “Welsh” in its name, the dish is distinctly British.

And in case you’re wondering, it doesn’t contain any rabbit. The dish was once possibly called “Welsh rabbit,” which might have been a derogatory term towards the Welsh. To avoid any confusion about the ingredients, its name evolved to “rarebit.”

In simple terms, Welsh rarebit is an open-faced sandwich featuring toasted bread generously topped with a smooth sauce made from cheddar, beer, mustard, and Worcestershire sauce. It’s then broiled to create a melt-in-your-mouth, crispy-topped treat that tastes as delightful as it sounds.

Martha Stewart’s Take on Welsh Rarebit

Martha’s version slightly diverges from the traditional recipe. Rather than preparing a roux-based cheese sauce, she incorporates an egg yolk into the standard ingredients, mixes it all in a bowl without prior cooking, spreads it onto the bread, and then bakes it.

Tomatoes are another twist in her recipe. Fresh tomato slices are seasoned with salt and pepper, drizzled with olive oil, and baked next to the cheese-topped bread. They’re added to the dish at the very end for an extra layer of flavor.

Reflecting on Martha Stewart’s Welsh Rarebit

Admittedly, I was somewhat apprehensive about the recipe while preparing it—the combination of egg yolk, beer, mustard, and Worcestershire sauce was neither visually appealing nor fragrant. However, the final result pleasantly surprised me.

Although I haven’t tried the traditional roux-based version, I can vouch for the deliciousness of this variant. The cheesy mixture turned golden and was rich in umami flavors, while the tomato added a refreshing acidity. Sourdough was my bread of choice, and I opted for a local favorite beer, Half Acre Daisy Cutter. If beer isn’t to your liking, broth or even milk could be suitable alternatives.

Ultimately, Welsh rarebit is a delightful dish I’m eager to explore further. In future attempts, I plan to pair it with tomato soup or top it with tuna salad, but I’ll steer clear of any rabbit.