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Serves
4 small/appetizer portions
Author Notes
This is a recipe I finally put together last night (to snack on with tea while watching the premiere of Downton Abbey Season Six, naturally) that I've been thinking about since a trip to London over a year ago. Lots of the pubs had cheese toasties as snacks to wick up all the ales and hard ciders imbibed therein, but an Indian restaurant called Dishoom in Covent Garden actually did it best, to my taste. Simply called "Chilli Cheese Toast," it was an open faced melt of cheddar, jalapeno, and warm spices which they described as their version of Welsh Rarebit. I did take some notes from the lovely Welsh Rarebit with Spinach recipe on this site by cooklynveg to get me on the proper track, and went from there with Indian flavors (and mayonnaise... I had been making tea sandwiches also and could not resist.) This can easily be doubled to serve a crowd. Enjoy! —Emily | Cinnamon&Citrus
Ingredients
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1/3-1/2
french baguette (about 1 foot), sliced in half longways (as if making a submarine sandwich)
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1/4 cup
mayonnaise
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1 cup
extra sharp cheddar cheese, freshly grated
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1 teaspoon
dijon mustard
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1/2 teaspoon
Worchestershire sauce
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1 teaspoon
Garam Masala
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1/2 - 1
jalapeno, minced (I use half and remove the ribs and seeds, adjust for your spice tolerance)
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1
scallion, sliced thinly
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2 teaspoons
milk
Directions
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Preheat your broiler to high, with an oven rack at the highest position. Spread both halves of the split baguette with mayonnaise and place on a baking sheet.
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Mix the remaining ingredients (cheddar through the milk) in a medium mixing bowl, combining thoroughly, along with a good pinch of salt and a few good grinds of black pepper. Mound the mixture up evenly on the baguette halves.
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Broil 2-3 minutes, until your cheese is melted, bubbly, and starting to just brown a bit, watching carefully. Remove from the oven and transfer to a cutting board. With a serrated knife, cut each half into 4 equal slices for easy snacking (for a total of 8 toasties), and enjoy while hot!
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