Turkey and Rarebit Sandwich

 

                A British dish, rarebit has been popular in Texas since the turn of the century at least.

Makes 2 sandwiches

Rarebit sauce

• ¾ cup half-and-half or beer
• 1 tablespoon unsalted butter
• 1 egg yolk, lightly beaten
• 1½ cups grated sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dry mustard
• ½ teaspoon paprika
• ½ teaspoon salt

The sandwich

• 4 slices sourdough white bread
• 4 slices tomato
• 10 to 12 ounces smoked turkey breast
• 4 slices slab bacon, cooked crisp

1. In the top of a double boiler, warm the half-and-half or beer with the butter ; add a tablespoon of the hot liquid to the egg yolk in a small bowl, and mix.
2. Stir the egg into the liquid ; add cheese, stirring until it has melted evenly.
3. Mix in the Worcestershire sauce, mustard, paprika, and salt ; when the sauce is hot through and bubbly, remove it from the heat.
4. Heat the broiler.
5. Toast the bread ; lay two slices on each of two ovenproof plates.
6. Arrange half of the tomato, turkey, and bacon over the bread on each plate ; spoon half of the rarebit sauce over each sandwich.
7. Pop the open-face sandwiches under the broiler momentarily, until the sauce is bubbly.
8. Serve the sandwiches piping hot ; you will want to eat them with knives and forks.

BON APPÉTIT