Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

Serves 4

2 Tbs. unsalted butter; more for the baking sheet

8 slices sourdough bread, lightly toasted

2 Tbs. Dijon mustard

16 thin slices skinless roast turkey breast (or roast chicken breast)

3 medium scallions, thinly sliced

2 Tbs. all-purpose flour

¾ cup whole milk

½ cup brown or dark amber ale, such as Newcastle

6 oz. aged English Cheddar, finely grated (about 1½ cups)

1 tsp. Worcestershire sauce

Kosher salt and freshly ground black pepper

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey. 

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but ¼ cup of the cheese, the Worcestershire, and ½ tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon ¼ cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

 

It is a quote. Fine Cooking Magazine October / November 2011