A cheesy open-face sandwich flavoured with mustard and beer? Ultimate, indeed.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup butter
2 Tbsp. flour
1/3 cup beer
1 egg yolk
2 Tbsp. Lea & Perrins Worcestershire Sauce
2 Tbsp. whipping cream
1 tsp. grainy Dijon mustard
1 cup Cracker Barrel Shredded Double Cheddar Cheese
12 slices rustic sourdough bread (1/2 inch thick)
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How do I make it ?
Melt butter in medium saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in beer; cook 3 to 5 min. or until slightly thickened, stirring constantly.
Whisk egg yolk, Worcestershire sauce, cream and mustard in small saucepan until blended. Add cheese; cook on medium-low heat 2 to 3 min. or until cheese is completely melted and sauce is well blended, stirring constantly. Remove from heat.
Heat broiler. Place bread slices in single layer on baking sheet. Broil, 6 inches from heat, 2 min. or until lightly browned.
Turn bread; top with cheese sauce. Broil 2 min. or until sauce is hot and bubbly.
Kraft Kitchen Tips!
Garnish with fresh parsley before serving.
Prepare using non-alcoholic beer.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 10 g
Cholesterol 70 mg
Sodium 600 mg
Carbohydrate 35 g
Fibre 2 g
Sugars 1 g
Protein 10 g
6 servings, 1 topped toast slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.