• Ham sandwich rarebit (Adam Liaw)Source: Adam Liaw

This is no ordinary cheese toastie. For the Welsh rarebit, you'll make a thick sauce of cheese, beer, mustard and Worcestershire sauce, then pour it over a ham toastie and grill until bubbling and brown.






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  • ½ tsp English mustard
  • 125 ml (½ cup) dark beer (stout)
  • 30 g butter, plus extra for the bread
  • 1½ tsp Worcestershire sauce
  • 200 g grated tasty cheese
  • 4 thin slices sourdough
  • 4 thin slices ham off the bone
  • 2 egg yolks
  • freshly ground pepper, to season
  • finely shredded parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat a chargrill pan over high heat and the oven grill to very hot.
  2. Combine the mustard, beer, butter, Worcestershire sauce and grated cheese in a small saucepan and whisk over medium heat until melted and well combined.
  3. Sandwich the ham within the sourdough and butter the outsides. Toast the sandwiches on both side on the chargrill pan, then transfer to an oven-proof frying pan.
  4. Beat the egg yolks into the warm cheese mixture and pour generously over the ham sandwiches. Place under the grill for a few minutes or until browned and bubbling. Grind over a little pepper and scatter with parsley to serve.


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Photography by Adam Liaw.