We've based this recipe on Welsh rarebit--a simple but rich sauce of beer and cheese poured over toast--and slipped in some leftover Thanksgiving turkey.Wine pairing: Raeburn 2015 Chardonnay (Russian River Valley; $20).

This Story Originally Appeared On sunset.com


Credit: Victor Protasio

Recipe Summary test

40 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high with oven rack 6 in. from heat.

  • Cut baguette into 3 (6-in.) lengths, then slice each in half horizontally. Put baguette pieces, cut sides up, on a rimmed baking sheet and broil to toast lightly, about 3 minutes. Set aside.

  • Melt butter in a small saucepan over ­medium-low heat. Whisk in flour and cook until smooth and lightly browned, 1 to 2 minutes. Reduce heat to low, then whisk in mustard, hot sauce, Worcestershire, and beer, and whisk until smooth. Gradually add cheese, stirring until melted and smooth. Sauce should be very thick but pourable. Add warm milk to thin, if needed.

  • Spread each baguette piece with 1/2 tbsp. mayonnaise and top with 2 oz. turkey. Pour cheese mixture over turkey (about 1/4 cup each). Broil until cheese is bubbly and browned, 3 to 4 minutes. Top with apple matchsticks and serve with cranberry sauce.

Nutrition Facts

510 calories; calories from fat 48%; protein 31g; fat 27g; saturated fat 12g; carbohydrates 36g; fiber 2.4g; sodium 552mg; cholesterol 73mg.