Irish Gherkin Rarebit

Ingredients

• 57 g (¼ cup)salted butter
• 45 ml (3 tablespoons)whole milk
• 225 g (2 cups)shredded mozzarella
• 5 ml (1 teaspoon)white vinegar
• 5 ml (1 teaspoon)yellow mustard
• 1.25 ml (¼ teaspoon)ground black pepper
• 40 g (¼ cup)gherkin cornichons, finely chopped
• 4 slicessourdough bread

Instructions

1. 1

   Melt the cheese

   Melt the butter in a saucepan over a low heat. Add the milk and cheese, then stir until the cheese has melted and the ingredients are combined.

2. 2

   Season the mixture

   Stir in the vinegar, mustard, black pepper and finely chopped gherkins. Combine, then take the pan off the heat.

3. 3

   Cool the topping

   Set the cheese and gherkin mixture aside to cool for 10 minutes.

4. 4

   Toast the bread

   While the mixture cools, toast the four slices of sourdough.

5. 5

   Top the toast

   Arrange the toast on a baking tray and divide the cheese and gherkin mixture evenly among the slices.

6. 6

   Grill until bubbling

   Put the tray under the grill, or use a toaster oven set to broil. Grill until the cheese is hot and bubbling with a little browning.

7. 7

   Serve straight away

   Take the rarebit out of the oven, plate it and serve immediately.

What is Irish gherkin rarebit?

Rarebit is a British and Irish-style dish of toast topped with a savoury cheese mixture, rather than simply slices of cheese. This version adds chopped gherkins for a sharp, tangy contrast to the rich topping.

The quick stovetop sauce melts mozzarella with butter and milk, while mustard and vinegar give it extra savoury bite. A brief spell under the grill finishes the toast with a hot, lightly browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 20g protein, 35g carbs, 26g fat.

The sourdough supplies most of the carbohydrates, while butter and mozzarella contribute much of the fat; the mozzarella also provides much of the protein. Pair a slice with a generous side salad for a meal with a fresh, crisp contrast.

Building the cheese topping

Butter and milk: Warm these gently with the mozzarella so the cheese melts into a cohesive topping. Keep the heat low and stir regularly to help prevent scorching.

Gherkins and seasoning: Chop the gherkins finely so they are distributed throughout the cheese mixture. Vinegar, mustard and black pepper sharpen its flavour.

Getting the texture right

Melt gently: The cheese should be fully melted and the mixture well combined before you add the gherkins. If the pan gets too hot, the cheese can become oily or clumpy.

Cool briefly: Resting the mixture for 10 minutes gives it time to settle before spreading. It should still be easy to spoon over the toast.

Toast and grill timing

Toast first: Toast the sourdough while the topping cools, so the slices are ready to receive it. Toasting helps them hold up beneath the moist cheese mixture.

Watch the grill: Once topped, the rarebit needs only enough time for the cheese to turn hot and bubbly with a little colour. Keep an eye on it, as grill strength can vary.

Choosing the bread

Sourdough: Its tangy flavour complements the gherkins and mustard, while sturdy slices make a good base for the topping. Toast each slice before adding the cheese mixture.

Slice thickness: Use slices that are substantial enough to support the topping. Very thin bread may soften quickly under the cheese.

What to serve with rarebit

Side salad: A crisp salad makes a fresh contrast to the warm, rich toast and rounds it out as a meal. Keep the dressing simple so it does not compete with the mustard and pickles.

Extra gherkins: Serve a few alongside for anyone who wants more sharpness. Eat the rarebit as soon as it comes out of the oven, while the topping is bubbling.

Recipe notes & tips

• Finely chop the gherkins so they spread evenly through the cheese topping.
• Keep the saucepan over a low heat while melting the cheese.
• Stir the mixture regularly to help it melt evenly.
• Toast the bread before adding the topping so the slices stay sturdy.
• Watch the rarebit closely under the grill, especially as the cheese begins to bubble.

Variations

• Sharper cheese: Swap some mozzarella for a mature cheddar for a more pronounced flavour.
• Extra mustard: Add a little more yellow mustard for a stronger, tangier topping.
• Herb finish: Scatter chopped chives over the rarebit just before serving.
• Rye bread: Use rye slices instead of sourdough for a deeper, earthy flavour.
• More pickles: Serve with extra chopped gherkins on the side for added tang.

Common mistakes to avoid

• High heat: The cheese can scorch or turn oily; melt it slowly over a low heat.
• Large gherkin pieces: They can make the topping uneven; chop them finely before mixing.
• Untoasted bread: The slices may soften under the topping; toast them before assembling.
• Uneven topping: Some slices may be sparsely covered; divide the mixture evenly across all four.
• Unwatched grilling: The cheese can brown too quickly; stay nearby and remove the tray once it is bubbling and lightly coloured.

How to store

Store leftover rarebit in an airtight container in the fridge for up to 2 days. Reheat under the grill or in a toaster oven until hot; the toast will be less crisp after storage.

Frequently asked questions