12oz mature Welsh farmhouse cheese
4floz ale or milk
1/2 tsp mild mustard
Salt and pepper
For the sandwich:
18 medium size circles of bread
6 large, ripe tomatoes sliced thin
Fresh flat leaf parsley or basil
Salt and pepper
Melt the butter in a pan, add the grated cheese and stir over a low heat until melted. Pour in the ale or milk, add the mustard and any other flavouring you wish. Season to taste. Bring the mixture up to near boiling point, and then remove from the heat.
Either toast of fry the bread (use a little light olive oil, and drain off any excess after cooking on some kitchen paper). Assemble a three tier sandwich with the sliced tomatoes, herbs and seasoning between the layers. Place on a baking sheet, pour over a good helping of rarebit mixture and brown either under a hot grill, or in a hot oven (preheated at the highest setting).
Serve immediately.