Open Faced Grilled Cheese and Tomato Sandwiches
Author: Diane Rossen Worthington
  • 3/4 pound shredded sharp Cheddar cheese
  • 2 teaspoons grainy Dijon mustard
  • 2 egg yolks
  • 1/4 Cup beer
  • 1 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper
  • 4 large slices sourdough bread
  • 4 slices Roma tomatoes
  • 1 teaspoon olive oil
  1. 1. In a medium bowl combine the cheese, mustard, egg yolks beer, Worcestershire sauce and salt and pepper until nicely blended.
  2. Place the tomato slices on a baking sheet. Brush with the oil and season with salt and pepper. Broil them until they begin to brown and are bubbling. Reserve.
  3. Toast the bread on one side until lightly browned. Remove from the toaster and spread the cheese mixture over the bread slices. Place the bread on a baking sheet and broil until the cheese is bubbly and melted.
  4. Place each open face sandwich on a plate and arrange a broiled tomato half on top. Serve immediately.
  5. Advance Preparation: This may be prepared on day ahead through step 1. Cover and refrigerate.
Sometimes only a grilled cheese will do. Here is an adaptation from Balthazar restaurant in New York where they call this Welsh Rarebit. I think of these as fancy grilled cheese sandwiches that hit the spot on a rainy day lunch. Serve this with a warm bowl of Puree of Vegetable Soup for a satisfying lunch addition.

You can also add some crispy cooked bacon pieces for a richer version.
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