Two-cheese Welsh rarebit w smoked ham ± piccalilli

Name: Two-cheese Welsh rarebit w smoked ham ± piccalilli
Prep time: 18 min
Total time: 18 min
Yield: Makes 8 pieces (serves 4)
Ingredients: 1 teaspoon English mustard; 1 teaspoon dijon mustard; 150 g (5½ oz) Montgomery cheddar, grated; 150 g (5½ oz) gruyere, grated; 35 g (1¼ oz/¼ cup) plain (all-purpose) flour; 330 ml (11 fl oz) beer; 8 slices wholemeal sandwich loaf; 35 g (1¼ oz) unsalted butter; Piccalilli, to serve; 2 tablespoons chopped fresh chives; 8-12 slices smoked leg ham; salt flakes; freshly ground black pepper; 1 tablespoon worcestershire sauce; 1 egg yolk

Preparation info

Makes
8 pieces

Difficulty
Medium
Ready in
20 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

What’s better than this Welsh rarebit on a Sunday night? Fire on, glass of pinot, a movie and you are set. Sunday night used to be bath night when I was a kid. I reckon Mum and Dad were tucking into a slice or two of this while I was upstairs in the bath.

Ingredients

Bread

8 slices wholemeal sandwich loaf

Sandwich

Method

Melt the butter in a heavy-based saucepan over medium–low heat. (I like to use a cast-iron pan, but any pan will do.) Add the flour and cook, stirring with a heat-resistant spatula, for 3 minutes. Gradually add the beer, whisking the mixture to a smooth paste after every addition. Reduce the heat to low and cook for 3 minutes, stirring constantly with the spatula to stop