Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toast the bread slices in a skillet or toaster until golden on both sides — you want them sturdy enough to hold the toppings without getting soggy. Set aside.
- In a medium saucepan over medium-low heat, melt 1 tablespoon of butter. Add the heavy cream and Dijon mustard, whisking until smooth. Let it warm through for about a minute, but don't let it boil.
- Gradually add the shredded cheese, stirring constantly with a wooden spoon or silicone spatula. Cook gently until the cheese is mostly melted and the mixture is smooth and creamy — this takes about 3-4 minutes. If you like a bit of tang, stir in the smoked paprika and cayenne now.
- Brush each toasted bread slice with the remaining tablespoon of butter on one side. Lay them out on your prepared baking sheet, buttered-side down.
- Spoon or ladle the cheese mixture evenly over each slice, starting at the edges and working inward so you get a good edge of melted cheese around the toast.
- Place under the broiler for 2-3 minutes until the top is golden brown and bubbly with some nice brown spots. Watch closely — it can go from perfect to burnt in seconds.
- Remove from the oven, let cool for 1 minute (the cheese will set slightly), then serve immediately while the edges are still crispy and the center is gooey.
Nutrition
Notes
This is one of those dishes that feels fancy enough for company but comes together in under twenty minutes. I usually serve it with a simple green salad — something crisp to cut through the richness of the melted cheese and mustard.
Tips & Notes:
- Don't skimp on the toast — your rarebit needs a sturdy foundation or it'll collapse under its own weight.
- For a tangier version, swap half the heavy cream for sour cream or crème fraîche.
- This reheats well in the oven at 350°F for about 8 minutes if you make extra.