And lest I leave out the British Isles, let me present an long-time, open-faced sandwich classic -
Welsh RabbitIngredients4 pieces of hearty or rustic bread, thick-sliced
Butter
Beefsteak tomato, 1/4 inch slice
Thyme sprigs
Cheese sauce (below)
Sauce Ingredients1/8 c. butter
1 tbsp. flour
1/2 c. flat beer or ale
1 tsp. dry mustard
Dash of cayenne
1 tsp. Worcestershire sauce
4 c. (1 lb.) grated sharp Cheddar cheese
1/8 tsp. paprika
2 whole eggs, beaten
MethodIn a double boiler, with water boiling in the bottom section, melt the butter.
Stir in the flour to form a roux.
Add the beer or ale (best if flat).
Add the dry mustard, cayenne (to taste), and the Worcestershire sauce, mix well.
Add the beaten eggs, mix, and immediately add the grated cheese.
Continue to stir until the cheese is melted.
Correct seasonings.
The sauce should be thick, like gravy, but pourable. If the mixture seems to thick, thin with a little whole milk or cream.
AssemblyLightly grill or toast the buttered bread on both sides, and place in a broiler-proof pan.
Pour cheese sauce over the bread.
Place tomato slices on the bread.
Place under a broiler for about two to three minutes, until the tomato and cheese start to brown.
Plate, garnish with thyme, and serve immediately.
Okay, now some of you are going to say, "This is Welsh
Rarebit." Same thing, but "Rabbit" is the older, traditional name.