Prep 5 mins
Cook 10 mins
Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices.
- 4 small plum tomatoes, sliced 1/3 inch thick
- kosher salt
- 1⁄4 cup chopped walnuts
- 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1⁄8 teaspoon cayenne pepper
- 8 slices whole wheat bread
- 3 tablespoons olive oil or 3 tablespoons butter
- Preheat oven to 350°F.
- Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
- Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
- Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
- Arrange one fourth of the tomato slices on half of the bread slices.
- Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
- In a large skillet heat the oil or butter over moderately high heat until hot.
- Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.
I am not sure how unique I am in this regard, but I have never eaten Welsh Rabbit (Rarebit) b4. I love grilled cheese sandwiches tho, was pretty sure I would like this combo of ingredients & was right. The recipe did not suggest it, but I seeded the tomatoes as I do not care for those slimy seeds in a sandwich. :-( Besides it was fun to stuff those seed cavities w/the tasty cheese mixture & I liked the textural crunch of the pecans I used vs walnuts. This is such an easy + tasty quick-fix & I enjoyed it for my lunch. Thx for sharing the recipe w/us. :-)