Welsh Rabbit ( Rarebit ) and Tomato Sandwiches |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Sara Moulton's take on a classic baked cheese dish morphed into grilled sandwiches that are perked up with toasted walnuts and tomato slices. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
4. Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
5. Arrange one fourth of the tomato slices on half of the bread slices.
6. Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
7. In a large skillet heat the oil or butter over moderately high heat until hot.
8. Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.
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