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I've had an interest in cooking and baking since I was a young girl and love to experiment with recipes. With bacon and tomatoes, this is a tasty takeoff on a classic Welsh dish.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 2 cups shredded sharp cheddar cheese
  • 4 slices white bread, toasted
  • 12 bacon strips, cooked and drained
  • 2 medium tomatoes, sliced

Directions

In a large saucepan, melt butter over medium heat. Stir in the flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; add the Worcestershire sauce, mustard, salt, pepper, paprika and cheese. Cook and stir until cheese is melted.
Place toast on plates; top each piece with three bacon strips, two slices of tomato and cheese sauce. Yield: 4 servings.
Originally published as Tomato-Bacon Rarebit in Country Pork 1996, p31

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  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 2 cups shredded sharp cheddar cheese
  • 4 slices white bread, toasted
  • 12 bacon strips, cooked and drained
  • 2 medium tomatoes, sliced
  1. In a large saucepan, melt butter over medium heat. Stir in the flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; add the Worcestershire sauce, mustard, salt, pepper, paprika and cheese. Cook and stir until cheese is melted.
  2. Place toast on plates; top each piece with three bacon strips, two slices of tomato and cheese sauce. Yield: 4 servings.
Originally published as Tomato-Bacon Rarebit in Country Pork 1996, p31

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