This is basically an indulgent cheese toastie with bechamel sauce and it’s delicious. It’s neither a croque monsieur nor a welsh rarebit due to the lack of ham and cheese sauce (not to mention I couldn’t find welsh cheddar on island), but something between the two.
Perfect lunch for a rainy Saturday afternoon or a late tea/early supper when you can’t be bothered to cook a proper meal.
I have to add that the vegan worcestershire sauce was perfect for this. A little bit thicker than the traditional lea & perrins (plus minus the anchovies – yuck) and in my opinion, a much better taste.
You can watch me make the recipe here:
Ingredients Serves 2
1 tbsp butter (plus extra for buttering)
1 tbsp plain flour
Salt and pepper
4 slices sourdough bread
160g cheese (ideally a cominabtion of welsh cheddar and gruyere)
4 tsps vegan worcestershire sauce (I used Annie’s)
5 or 6 cherry tomatoes, sliced
A mustard of your choice ( I have used both old style mustard and country dijon before)
Pre-heat the oven to 200c/400f and line a baking tray with greaseproof paper.
Lightly toast the bread on both sides.
On a low to medium heat, melt the butter in a pan, and the flour and combine, then slowly whisk in the milk until you have a smooth sauce. Grate in some nutmeg and season to taste with salt and pepper. The sauce will thicken gradually as you continue to whisk.
Butter each slice of toasted bread, pop onto the baking tray and spread mustard onto two slices. Spread half of your thickened bechamel on top of the slices with mustard, then sprinkle 3/4 of the grated cheese between them. Add the cherry tomatoes and 1 tsp of worcestershire sauce on each.
Top with remaining slice of toasted bread (butter side down), spread the remaining bechamel on the toast and add the cheese. Add another 1 tsp of worcestershire sauce on top of each and pop into the oven. Cook for 5 to 10 minutes or until the cheese has melted and browned.
Serve with a side salad or even a tasty tomato salsa.