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Welsh Rarebit with Four Cheese Sauce

Thick, toasted sourdough slices stuffed with chorizo and spinach drowned in a thick, four cheese sauce, this welsh rarebit will make a kick-ass breakfast!

Thick, toasted sourdough slices stuffed with chorizo and spinach drowned in a thick, four cheese sauce, this welsh rarebit will make a kick-ass breakfast!

Ingredients

For the Sauce:

For the Chorizo and Spinach stuffing (optional):

Instructions

For the Sauce:

  1. In a saucepan over medium heat, melt the butter until it starts to bubble. Add the flour and whisk to combine. Lower the heat and cook for a few minutes making sure not to brown the flour. Add the cream. Whisking continuously, continue to warm the cream until it begins the thicken. Add the cheeses, mustard, thyme, pepper, and salt. Continue to whisk over low heat until the cheese has melted. If the sauce becomes too thick (it should still be able to be poured) add a little more cream, ¼ cup at a time.
  2. Season to taste and remove from the heat. The sauce is now ready to be used, or can be stored in the refrigerator for up to five days (see notes).

For the Chorizo & Spinach Stuffed Bread (optional):

  1. In a skillet over medium heat, sauté the onions with a dash of olive oil until soft and translucent. Add the chorizo, garlic and bell peppers and cook for another few minutes until the bell pepper is soft. Add the spinach and cook until the leaved have wilted. Remove from heat.  (At this point, the chorizo mixture can be stored in the refrigerator for a few days until needed, or used straight away).
  2. Using a sharp knife, cut lengthways ¾ of the way through the bread slices to create pockets. Divide the chorizo mixture between the bread pockets.

Assembly:

  1. Toast the bread (either plain or stuffed with chorizo mixture) under the broiler (grill) or in a sandwich press/ grill until toasted to your liking. Place the toast onto a plate and pour over the cheese sauce. Sprinkle over garnish and serve.

Notes

  1. About the cheeses. The cheeses I used and placed in this recipe are but a guide. Feel free to use any four types of cheese you wish – I’m confident it will taste just as delicious!!! Or, you can use just one type of cheese, or two, or three, or even ten – whoa! – as long as the total amount equals 200g the recipe will turn out the same.
  2. If storing the cheese sauce in your refrigerator, bear in mind it will solidify when cooled. Reheating the sauce with direct heat, such as in a pan or via microwave, will cause the sauce to separate. Make sure to reheat the sauce with an indirect method such as double boiling.
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