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Turkey Rarebit

by Bruce Weinstein

read reviews (1)

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. Serves 4

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Cheddar ale Worcestershire sauce more more

2 Tbs. unsalted butter; more for the baking sheet
8 slices sourdough bread, lightly toasted
2 Tbs. Dijon mustard
16 thin slices skinless roast turkey breast (or roast chicken breast)
3 medium scallions, thinly sliced
2 Tbs. all-purpose flour
3/4 cup whole milk
1/2 cup brown or dark amber ale, such as Newcastle
6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
1 tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper

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.

Variations

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):
Calories (kcal): 780; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 14; Protein (g): 54; Monounsaturated Fat (g): 6; Carbohydrates (g): 82; Polyunsaturated Fat (g): 2; Sodium (mg): 1460; Cholesterol (mg): 135; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 113 , pp. 25

September 1, 2011