See Also: Bacon and Cheese Rarebit(recipes)
Bacon & Cheese Dip(recipes)
Macaroni cheese with bacon(recipes)
Festive Bacon & Cheese Dip(recipes)
Bacon-Cheese Burgers with Orange Salsa(recipes)
Blue cheese tart with bacon lardons(recipes)
Cauliflower and bacon soup with mustard cheese toasties(recipes)
Grilled Canadian Bacon, Tomato and Cheese Sandwiches(recipes)
Spinach and bacon salad with blue cheese dressing(recipes)
Salad of bacon and cheese with creamy mustard vinaigrette(recipes)

Bacon and Cheese Rarebit (recipes)


Bacon and Cheese Rarebit

Yield: Makes 6 servings



Ingredients:



12slices bacon

1small loaf (8 ounces) egg bread or challah, cut into 6 (1-inch-thick) slices

1-1/2tablespoons butter or margarine

1/2cup beer (not dark)

2teaspoons Worcestershire sauce

2teaspoons Dijon mustard

1/8teaspoon ground red pepper

2cups (8 ounces) shredded yellow American cheese

1-1/2cups (6 ounces) shredded sharp Cheddar cheese

12large slices ripe tomato









Preparation:





1.Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels.2.Toast bread slices until golden brown. Cover and keep warm.3.Preheat broiler. Meanwhile, melt butter in double boiler set over simmering water. Stir in beer, Worcestershire, mustard and red pepper; heat through.4.Add cheeses, stirring constantly about 1 minute or until cheeses are melted. Remove from heat; cover and keep warm.5.Arrange toast on greased or foil-lined 15X10-inch jelly-roll pan. Top each serving with 2 tomato slices and 2 slices bacon. Spoon about 1/4 cup cheese sauce evenly over each serving. Broil 4 to 5 inches from heat 2 to 3 minutes or until cheese begins to brown. Transfer to individual serving plates. Garnish with fresh herbs, if desired. Serve immediately.