Snooty Cheese Sandwich

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By Tam D
from The Dalles, OR

An open-face, puffy cheese sandwich, otherwise known as Welsh Rarebit :) This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke.

serves 2
prep time 10 Min
cook time 10 Min
method Bake


  • 2 slice
    large, thick slices deli bread (egg, french)
  • 4 lg
  • 8 oz
    sharp cheddar cheese, grated
  • 1/2 tsp
    dry mustard
  • tabasco, or favorite hot sauce
  • salt to taste
  • fresh ground black pepper
  • 1/8 tsp
    cream of tartar

How To Make

  • 1
    Preheat the oven to 450*. Toast the bread until it's golden brown. Remove immediately.
  • 2
    Place the toast in the bottom of an 8" baking dish, that has been prepared with food release spray.
  • 3
    Separate the eggs into two medium bowls: 4 egg whites in one bowl, 3 egg yolks in the other. (save the remaining yolk for another use, such as scrambled eggs or fried rice).
  • 4
    Beat the yolks. Stir in the mustard, salt and pepper, and hot sauce. Combine thoroughly. Set aside.
  • 5
    Add the cream of tartar to the egg whites. Whip the egg whites, with an electric mixer, until they form stiff peaks.
  • 6
    Stir a large spoonful of whipped egg white into the yolk mixture, stirring gently until well combined. Gently fold in the remaining egg whites, with a rubber scraper, to keep as much air/volume as possible in the mixture. (It's ready when there are no big clumps of egg white left.)
  • 7
    Carefully spoon the mixture over the toast in the baking pan. Bake at 450* for 10 minutes, or until browned and puffy. Serve immediately.
  • 8
    NOTE: This recipe is easy to double.