Vegetable-Style Rarebit
Submitted by bintyhunny
Open-faced vegetable Welsh rarebit on whole wheat toast with chopped cabbage, carrots, radishes, and bubbly melted cheddar. A crunchy, cheesy 15-minute meal.
YIELD
2 servingsPREP
5 minCOOK
10 minREADY
15 minWelsh rarebit gets a veggie-forward makeover in this quick open-faced sandwich.
Finely chopped cabbage, carrots, green pepper, celery, onion, and radishes get piled onto whole wheat toast, then smothered in a melted cheddar sauce spiked with a dash of red pepper.
A few minutes under the broiler and that cheese goes golden, bubbly, and irresistible.
Finish with a handful of alfalfa sprouts for a fresh, crunchy contrast to all that melty richness. Dinner in 15 minutes, no excuses.
Pro Tips
- Chop your vegetables as finely and uniformly as possible. Big chunks will slide off the toast and won’t meld with the cheese.
- Melt the cheese with water over low heat and stir constantly. Cheddar breaks and gets greasy if you rush it with high heat.
- Watch the broiler closely. The line between perfectly bubbly and burnt is about 30 seconds.
Ingredients
Directions
Combine first 6 ingredients.
Top each slice of toast with ½ cup of vegetable mixture.
Place slices on baking sheet.
In a small saucepan combine cheese, pepper, and 2 tablespoons water.
Cook and stir until cheese is melted.
Spoon over sandwiches.
Broil 4-inches from heat for 5 minutes or until cheese is bubbly.
Transfer to serving plates.
Top with sprouts.
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