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Turkey Rarebit

Scott Phillips

Servings: 4

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.


  • 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

Nutritional Information

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


  • 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.


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Reviews (5 reviews)

  • DorothyAnn | 12/05/2019

    Excellent recipe. I like the fact that ingredients are items in pantry and refrigerator. Recipe can together in minutes and tasted wonderful. Just the ticket for busy holiday season. And I had an excellent libation already open. Teamed with roasted Brussel Sprouts and broccoli with garlic and pancetta, wow.

  • User avater
    SaraLHorton | 02/18/2019

    It is good for health.

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