Turkey Rarebit

Name: Turkey Rarebit
Ingredients: 2 tablespoons unsalted butter, more for the baking sheet; 8 slices sourdough bread, lightly toasted; 2 tablespoons Dijon mustard; 16 thin slices roast turkey breast or 16 thin slices roast chicken breasts, skinless; 3 medium scallions, thinly sliced; 2 tablespoons flour; 3/4 cup whole milk; 1/2 cup brown amber ale or 1/2 cup dark amber ale; 1 1/2 cups aged english cheddar cheese, finely grated; 1 teaspoon Worcestershire sauce; kosher salt & freshly ground black pepper

11 ingredients

7 steps

Ingredients

2 tablespoons unsalted butter, more for the baking sheet
8 slices sourdough bread, lightly toasted
2 tablespoons Dijon mustard
16 thin slices roast turkey breast or 16 thin slices roast chicken breasts, skinless
3 medium scallions, thinly sliced
2 tablespoons flour
3/4 cup whole milk
1/2 cup brown amber ale or 1/2 cup dark amber ale
1 1/2 cups aged english cheddar cheese, finely grated
1 teaspoon Worcestershire sauce
kosher salt & freshly ground black pepper

Directions

1

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
2

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
3

Melt the butter in a 2 -quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often.
4

Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer. Whisk until thick and bubbling (2 minutes).
5

Add all of the cheese except 1/4 cup worth, the Worcestershire and 1/2 tsp pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
6

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
7

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.