Cheddar Chicken Rarebit Recipe
Ingredients
| Cheddar cheese - 4 ounces extra-sharp | ||
| Milk, chicken broth, dry white wine or beer - 3 tablespoons | ||
| Dijon Mustard | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Ripe tomatoes, at room temperature - 2 small | ||
| Green bell peppers | 2 To taste | |
| Pumpernickel bread - 4 slices | ||
| Chicken - 6 ounces shredded roasted or grilled skinless, boneless or | ||
| Turkey sliced smoked | ||
| Salt | To Taste | |
Directions
GETTING READY
Core and thinly slice the tomatoes.
Stem and seed the bell peppers and cut them into 1-inch strips.
MAKING
Into small saucepan grate the cheese, add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds.
Remove the pan from the heat and stir in the mustard and butter.
Keep stirring until the butter is melted, 30 seconds more and season to taste with salt and pepper.
FINALIZING
Toast the bread and on dinner plates set the slices.
With a layer of chicken and a layer of tomatoes cover the toast.
Reheat the sauce and when it is bubbling, spoon it over the tomatoes.
SERVING
Garnish with the green bell pepper and serve immediately.
Core and thinly slice the tomatoes.
Stem and seed the bell peppers and cut them into 1-inch strips.
MAKING
Into small saucepan grate the cheese, add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds.
Remove the pan from the heat and stir in the mustard and butter.
Keep stirring until the butter is melted, 30 seconds more and season to taste with salt and pepper.
FINALIZING
Toast the bread and on dinner plates set the slices.
With a layer of chicken and a layer of tomatoes cover the toast.
Reheat the sauce and when it is bubbling, spoon it over the tomatoes.
SERVING
Garnish with the green bell pepper and serve immediately.
Chef
