Go Back
–+ servings
A slice of cheesy leek rarebit on toast with melted sauce oozing over the edge sprinkled with fresh thyme leaves.
Print Recipe

Cheesy Leek Rarebit on Toast

Sweet leeks in a rich, cheesy yet punchy rarebit sauce, grilled until bubbling - simple lunchtime comfort on toast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Lunch
Cuisine: British
Keyword: Cheese, Leek, Rarebit, Toast
Servings: 2
Calories: 558kcal

Ingredients

  • 20 g butter
  • 1 tbsp olive oil
  • 2 leeks sliced 1/2cm / 1/4"
  • 2 tsp fresh thyme leaves
  • 1 tbsp flour
  • 160 ml milk
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 60 g mature cheddar grated
  • 2 thick slices of sourdough toasted
US Customary - Metric

Instructions

  • Melt the butter and the oil together in a non-stick pan and add the sliced leeks. Cook over a medium-low heat, stirring often, for 10 minutes until softened. The leeks should be lovely and sweet.
  • Add 1 teaspoon of the thyme leaves and the tablespoon of flour. Stir to coat in the oil and butter.
  • Gradually add the milk until you have a very thick béchamel mixture. Then add 1 tablespoon each of Dijon mustard and Worcestershire sauce.
  • Stir half of the grated cheese into the sauce and cook for 2-3 minutes. Season with freshly ground black pepper and a little salt to taste.
  • Put your 2 slices of toasted sourdough onto a baking tray. Pile your cheesy, leeky mixture on top. Top with the remaining grated cheese, then sprinkle with a teaspoon of thyme leaves.
  • Pop under a hot grill and cook until the cheese is bubbling away and browning slightly.
  • Serve immediately. If you wish, serve alongside a crisp salad and punchy vinaigrette.

Notes

  • Be sure to cook the leeks for 10 minutes; you want them to be silky soft and sweet. This isn't a dish for that sharp 'onion' flavour you can get from leeks.
  • The slice of toast needs to be robust enough to hold up to the pile of cheesy leek sauce, which is why I suggest sourdough. But similar chunky bread would work. 
  • Mature cheddar gives the best sharp, punchy flavour, but a mix of cheddar and a melty cheese like Gruyère also works well if you want extra depth.

Nutrition

Calories: 558kcal | Carbohydrates: 56g | Protein: 19g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 886mg | Potassium: 472mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2266IU | Vitamin C: 15mg | Calcium: 418mg | Iron: 6mg