Welsh Rarebit with Spinach

By cooklynveg
May 8, 2010

Author Notes: Ok, for those put off by the weird name, don't be afraid, it's basically just cheese on toast.
This is a very traditional British dish which we frequently ate when I was growing up - it's a really quick, easy and delicious snack to rustle up in no time.
I had never considered the meaning of the name before now. When I was small I thought it was called Welsh rabbit, and it turns out I wasn't far wrong - you can read about the history on wikipedia.
There are lots of different recipe variations of this, some add beer, others make a complicated béchamel-style sauce. My recipe here is exactly how my parents used to make it for me - very very simple: just some grated cheese, mustard, Worcestershire sauce, black pepper and a dash of milk to bind the whole thing together. We didn't often add vegetables in the mix, occasionally sliced tomatoes, which tended to make the whole thing too soggy - not great. I did some experimenting by adding cooked spinach and it worked perfectly - not at all soggy and the flavors go really well together.

Recipe note: I've been a stickler to tradition here, which is why I've been so specific with the ingredients: I used Colman's English mustard powder which is very strong and flavorful, but other mustards work equally well - especially a good dijon or hot whole-grain variety.
With the cheddar cheese I won't compromise - in my 4 years in America I have yet to find a cheddar that stands up to the British or Irish versions (if I were being a real stickler I'd insist on cheddar from the Cheddar region in England - but that would be pushing it I suppose). Most American versions are rubbery when they should be crumbly, and bland and weirdly sweet when they should be tangy and sharp (even the so called 'sharp' versions) - cooklynveg

Food52 Review: This recipe makes us wonder why Welsh rarebit has never taken off on this side of the pond. With cooklynveg's version, there's no longer any excuse. With a wise addition of spinach (we used fresh), this cheesy, mustardy open-faced sandwich would make a satisfying afternoon snack, or even a plated breakfast with the addition of bangers and eggs. A British comfort food staple for everyone's in-between meal arsenal. - A&MThe Editors

Serves: 4
Prep time: 10 min
Cook time: 10 min


  • 4 slices of good, sturdy bread (i used a very nice gluten free flax seed bread by glutino - any will do, but please, no wonderbread!)
  • 1 cup grated cheddar cheese (I used Denhay English cheddar)
  • 1/2 teaspoon Colman's mustard powder (or 1 teaspoon of a milder mustard)
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 dash milk (probably about a teaspoon)
  • 2 cups fresh spinach or 1/2 cup frozen


  1. If you're using fresh spinach, heat in a pan until wilted then leave to cool. When cooled, squeeze out the excess liquid and chop roughly. If using frozen, simply defrost and squeeze out excess liquid.
  2. Place the slices of bread under the grill (or broiler) until lightly browned on one side.
  3. Meanwhile mix together the cheese, mustard, worcestershire sauce, pepper and milk. Next, stir in the chopped spinach. Turn the slices of bread over and top with the cheese mixture, so it's evenly distributed over each slice. Place under the hot grill for 2 - 3 minutes until the cheese is melted and golden.
  • This recipe is a Wildcard Contest Winner!

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Reviews (37) Questions (0)


Atara March 11, 2018
This sounds delicious. To be vegetarian, omit the Worcestershire Sauce as it has anchovies in it.<br />
MPaula W. June 14, 2015
I am in Canada and cannot afford really good cheese but PC (President's Choice brand from Loblaws) Extra Old White Cheddar has the crumbliness you want. I think you could add lengthwise-sliced Roma tomatoes on top and not find it soggy. They are best if slightly under ripe; if riper than that, leave the juice and seeds behind. I usually use mozzarella which tends to seal the bread and prevent sogginess.
catalinalacruz May 31, 2015
Try Tillamook extra sharp cheddar for a cheese that starts to crumble when sliced. Not rubbery at all.
runcible S. May 28, 2015
Gotta try Vermont cheddar! My mom sends it to me in Colorado. Private stock will be right up your ally- crumbly and sharp! https://www.cabotcheese.coop/cheese
mikedalena January 8, 2015
How can you be living in America for four years and still not found a better cheddar than what you've described? I was excited to come across this recipe but turned off by the author's condescension and apparent failed ability to find a good cheddar as she described. It's all I buy, the crumbly, sharp, cheddar. Where does she shop? Safeway?
BetsyTee March 30, 2014
No beer? Thanks for the lead on the gluten free bread - there are some great gf beers out there now to give it a go on an authentic version. Will certainly try this one though!
Edward W. January 14, 2014
Sounds yummy, but this is NOT Welsh Rabbit/Rarebit.
Erin October 2, 2013
I grew up eating this when I was a kid. Not quite the rushed recipe I remember (stirring a pot of goopy cheese, trying to keep it from becoming a lump, not as fun as one might expect), much more mellow. I did not have enough cheddar so I adjusted with what I had on hand (oka), upped the mustard/pepper/and worcester to compensate and it was still a lovely rainy evening meal. :)
mariedym January 22, 2012
simple yet delicious!
EatUrVeg January 2, 2012
I made this with frozen spinach and 1/2 cup was way too much. It was tasty and quite good but the spinach overtook the cheese. Next time I'd just double the cheese and have more to server later!
kikimama March 6, 2011
this is really good! i quartered the recipe for lunch for one person and it worked out very well. it's important to keep the flavors in balance as you say, so it's worth bringing out the measuring spoons for the 1/8 tsp. would you mind if next time i put an egg on top?
mcs3000 February 28, 2011
wow! perfect meatless monday snack or anytime.
fiveandspice November 30, 2010
This was a post-Thanksgiving cooking extravaganza recovery meal (with good Vermont cheddar ;0) ). So easy and delicious!
midnitechef November 17, 2010
Even without having the proper cheese for your recipe, I still enjoyed it! http://midnitechef.wordpress.com/2010/11/17/a-welsh-rabbit-of-sorts/
aliyaleekong November 17, 2010
Congrats! This looks delicious :)
LazizaBites November 16, 2010
this looks great - esp for the cold days coming ahead!
coconutlime November 13, 2010
My grandpop used to tell a funny story about being a MP during the war. He was in England and went on a double date. The girls ordered Welsh Rarebit and he had no idea what it was and was worried it was expensive. He and his friend didn't have much money and they actually went to the bathroom to see it there was a window big enough to climb out of if they they couldn't afford to pay their bill. They were so relieved them the food came out and it was just a (cheap) cheese sandwich!
MyCommunalTable November 11, 2010
Congrats! Now I am hungry!
Noeland November 11, 2010
This looks much nicer than the stuff Dad used to make... You've improved the recipe!
jvsjr November 10, 2010
with a poached egg, i think you've shown me what everyone gets for post thanksgiving brunch.<br />along with cold turkey, of course.
Kelsey B. November 10, 2010
Congrats on the win, great recipe!!
midnitechef November 10, 2010
Congrats on the win :) I'll have to try this out, I'm a cheese fiend!
cheese1227 November 10, 2010
I'll make this for my British MIL when she comes for Thanksgiving, which, as you might imagine, is not one of her favorite holidays. Thanks for sharing.
Author Comment
cooklynveg November 10, 2010
Thanks all - I'm thrilled to be a winner! I'll have to make this for dinner tonight to celebrate!
gingerroot November 10, 2010
YUM! Will be making this soon. Congrats on the Wildcard win!!
lapadia November 10, 2010
Congratulations on being the Wild Card Winner!! I love this recipe...
mrslarkin November 10, 2010
Sounds like a yummy snack! Congrats on the wildcard and EP, cooklynveg! Yes, do try the Cabot aged cheddar - it's pretty darn good!
drbabs November 10, 2010
I missed this when you first posted it, but it sounds really wonderful... Congratulations on the Wildcard win!
fiveandspice May 12, 2010
Definitely try to cloth bound aged Cabot!! I have some right now and it's wonderfully potent and crumbly. This looks awesome! One of the best meals I ever had was Welsh Rarebit and a good beer. Heaven!
Author Comment
cooklynveg May 12, 2010
Right, that's the second recommendation for the cloth bound aged Cabot - I'm gonna have to try it! Thanks for the tip!
Gale May 10, 2010
Love the addition of spinach. But do try an aged VT cheddar - Shelburne Farms (online) makes a really good 3yo, Cabot (a special cloth bound aged), and another 3yo from Cabot, black waxed. The last one's available at Costco. All are sharp (too sharp for some), dry and crumbly, melt well over low heat and less expensive (but not by much) than true imported cheddars. Worth looking for.
Author Comment
cooklynveg May 10, 2010
I'll have to look out for those - I must say, Vermont cheddar is the best I've tried in the US. Still loyal to my British cheeses though! :) Thanks for the comment.
LouisaBaer November 18, 2010
Agreed! As a Vermonter living in the UK I feel especially compelled to back VT cheddar. Grafton is excellent if you can find it.
AntoniaJames May 9, 2010
Lovely!! This was a family favorite of ours when I was growing up (in Virginia), where my mother made it in much the same way . . . but never with tomatoes. Good sharp cheese and Worcestershire are the keys to this castle. I so like your addition of spinach. We love any dinner that's served on toast. Thanks for posting this!! ;o)
Author Comment
cooklynveg May 9, 2010
I haven't tried the Costco Irish cheddar - the Irish varieties are usually pretty good though, so I'm sure it'll be good!
lapadia May 9, 2010
This photo is very appetizing; I thought it was called Welsh Rabbit, when I was a kid too! There is an Irish cheddar at Costco, wondering if you know that one...it is the one I will use when I try this recipe....and thanks for sharing!
maryvelasquez May 9, 2010
Thanks for this recipe. The photo's got me hungry.