For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.
Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.
Rarebit (also called Welsh rarebit) is a popular British dish that typically consists of a mixture of melted Cheddar, beer, seasonings like Worcestershire sauce and mustard, and sometimes milk, served over toast.
nutrition information (per serving):
24, Fat Calories
220, Saturated Fat
54, Monounsaturated Fat
82, Polyunsaturated Fat
Photo: Scott Phillips