I’ve Seen Everything Open Face Sandwich
Welsh Rarebit with Roasted Chicken Breast
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ tbsp mustard powder
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ¾ cup Great Lakes Edmund Fitzgerald Porter
  • 2 tbsp Worcestershire sauce
  • 8 oz English cheddar, freshly grated
  • 12 oz rotisserie chicken breast meat, pulled and shredded
  • 6 pieces lightly toasted rustic bread
  • chives (for garnish)
  1. Preheat your oven to broil.
  2. Melt butter in a saucepan over medium-low heat. Whisk in the flour until combined. Cook for 3-5 minutes. It will start to get bubbly. Add in mustard powder, cayenne and paprika. Then slowly whisk in the beer, followed by the Worcestershire sauce. Continue to whisk until smooth.
  3. Cook for several minutes until it starts to thicken a little. Add in the cheese, a fistful at a time.
  4. Top the toast with some pulled chicken and then spoon the cheese sauce over the top. Place under the broiler for just a minute or two to get the toast bubbly and crispy.
  5. Garnish with chives.
  6. Serve with a glass of Make It Soda.
  7. Engage your mouth-hole.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/07/16/bacon-and-legs-happy-birthday-locutie-of-borg/