Welsh rarebit with beer and melted cheddar

Name: Welsh rarebit with beer and melted cheddar
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 to 4
Cuisine: Québécoise
Ingredients: 4 large slices of bread from a Belgian loaf, about 1/2 in (1.5 cm) thick; 8 slices Black Forest ham; 10 oz (280 g) aged extra-sharp cheddar cheese, grated; 7 oz (200 g) Canotier de l’Isle cheese, rind on, grated (or another washed-rind cheese such as Migneron de Charlevoix); 3/4 cup (180 ml) Belgian blond ale; 2 tbsp (30 ml) grainy mustard

Preparation 10 min
Cooking 10 min
Servings 2 to 4
Freezing I do not suggest

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Ingredients

4 large slices of bread from a Belgian loaf, about 1/2 in (1.5 cm) thick
8 slices Black Forest ham
10 oz (280 g) aged extra-sharp cheddar cheese, grated
7 oz (200 g) Canotier de l’Isle cheese, rind on, grated (or another washed-rind cheese such as Migneron de Charlevoix)
3/4 cup (180 ml) Belgian blond ale
2 tbsp (30 ml) grainy mustard

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Preparation

Set an oven rack in the middle position and preheat the oven to BROIL.
In the oven or in the toaster, toast the slices of bread on both sides. Place them in a large baking dish with high sides, lay 2 slices of ham on each and set aside.
In a nonstick saucepan over medium heat, add all the cheese at once along with the beer and the mustard, then season with salt and pepper. Cook for 5 to 7 minutes, stirring, until the cheese is fully melted. The mixture will be a little runny and that is perfect. Pour it over the slices of bread.
Slide the dish into the oven and broil for 2 to 3 minutes, or until the cheese is deeply golden on top.