The dish originated in 18th century Britain. If you put a poached egg on top it becomes Buck Rarebit.
Not many ingredients all melted together in a small saucepan, then placed onto toast and grilled.
A word of warning even though the sauce is thick when it goes under the griller it turns very liquid and some slides off the toast, so make sure that you cover your tray with baking/parchment paper.
This recipe is enough for 2 slices of toast. Older dryer bread is best at it doesn't soften to much.
3/4 cup grated tasty cheese, 1/4 cup grated parmesan cheese, 2 tsps worcestershire sauce, 2 tsp dijon mustard, 1/2 tsp cayenne pepper, 1 dessertspoon butter, 1 dessertspoon either white wine, beer or I used verjuice, 2 slices bread
Place bread on a tray covered with baking/parchment paper. Grill one side then turn over top with sauce, return to grill. Grill until bubbling and the sauce has started to brown. Carefully remove from the grill. Place toast onto a plate a scrap any sauce on paper onto toast. You will find by the time you sit down and let it cool so you can eat it the sauce will set a bit which makes it a bit easier to eat.
Sauce - Place all ingredients in a saucepan stir over heat until melted.
Now next time you get the munchies and want something quick and tasty think of Welsh Rarebit.