FODMAP — Modify

Use gluten-free bread; other amounts are low.

A pub-style cheese-on-toast — sharp tasty cheese melted with beer, mustard and a touch of cayenne, then grilled until blistered and golden.

Ingredients §

Cheese sauce §

• 375 g tasty cheese, grated
• 30 g butter
• 2 tsp plain flour
• ¼ cup milk
• ¼ cup beer
• 1 tsp Worcestershire sauce
• 1 tsp mustard powder
• ½ tsp salt
• 1 pinch cayenne pepper
• 1 large egg

To serve §

• 8 slices thick white bread
• Sweet paprika, to taste

Method §

Make the roux §

1. Melt the butter in a small saucepan. Stir in the flour and cook gently for 1 minute.
2. Add the milk and beer. Stir until the sauce thickens.

Build the cheese mixture §

1. Add the cheese, Worcestershire, mustard, salt, and cayenne to taste.
2. Stir constantly until the cheese melts.
3. Remove the saucepan from the heat and stir in the beaten egg.

Toast and grill §

1. Toast the bread on one side.
2. Spread the other side with the cheese mixture and grill until golden.

Serve §

Serve hot, sprinkled with sweet paprika.

Mild version

Omit the cayenne pepper for a milder version.

Pairs with §

• Soft Pretzels — use the rarebit cheese sauce as a dip for warm pretzels