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Irish Rarebit Recipe (St Patrick’s Day Menu Idea)

Irish rarebit is a twist on the classic Welsh rarebit recipe, both of which primarily use bread and cheese for this comfort food creation.

Irish rarebit with gherkins and salad and bread

After reading the title, I know there are probably a few questions running through your mind.

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Are you confused about why it’s called ‘Irish Rarebit’ when you’ve probably only ever heard of Welsh rarebit? 

Irish Rarebit in Clover

Irish Rarebit vs. Welsh Rarebit 

Welsh rarebit on a plate
Welsh rarebit (with Guinness and without gherkins)

Allow me to explain about Irish rarebit vs. Welsh rarebit. First of all, just to make sure you know that ‘rarebit’ is pronounced just like ‘rabbit’ (the rare-bit pronunciation is becoming more acceptable) although there is no rabbit involved, thank goodness, because we used to have two lovely bunnies as pets: Hazel and Primrose! Weren’t they adorable? 

two sleeping bunnies

Rarebit is essentially a glorified ‘cheese on toast’ recipe. Most people have probably heard of Welsh Rarebit, but I am one of those who had never heard of Irish Rarebit until I was perusing my Mrs. Beeton’s cookbook and was very intrigued when I saw it.

Another classic recipe from Mrs. Beeton, Victoria sponge cake

victoria sandwich slice

My recipe below is adapted from good old Mrs. Beeton’s recipe (she was an authority in cooking and household management in the UK during the 1800s).

MRS BEETON’S COOKBOOK

Irish rarebit, unlike Welsh rarebit has no beer. This is even more confusing when you realize Welsh rarebit includes Guinness (made in Ireland) whereas Irish rarebit does not! Yikes! Strangely enough, Irish rarebit includes a bit of a surprise ingredient with chopped gherkins. Many Welsh rarebit recipes include an egg yolk or two, but I have never used eggs in my rarebit. This a great idea for an easy St. Patrick’s day meal, too.

irish rarebit on a tray

Whether you use a nice Irish cheddar, or another melty cheese (like the spiced Havarti I once tried) this Irish rarebit is fabulous. I hope you enjoy this recipe and are inspired to create your own the cheese that is to your liking.

Bite of Irish rarebit on a fork

Irish Rarebit Recipe

adapted from a Mrs. Beeton recipe               makes 4 servings
FULL PRINTABLE RECIPE BELOW

ingredients for Irish rarebit

Ingredients

  • butter
  • milk
  • Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
  • white vinegar (use Guinness for a really Irish rarebit, although it’s not authentic for an Irish rarebit)
  • prepared English mustard
  • freshly grated black pepper
  • chopped gherkin or cornichons
  • 4 pieces of thick crusty bread, toasted on one side only (I used my own No Knead Bread)

toasting bread on one side only

Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar/Guinness, mustard, black pepper and gherkins; stir to combine and remove from heat.

adding cornichons or gherkins

Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.

Irish rarebit ready to grill

 

Place under the broiler, until bubbly and browned. 

grilled rarebit on a tray

Serve with gherkins/cornichons, and a small salad, if desired. It’s perfect for St Paddy’s Day (yes, it’s Paddy, not Patty)! 

Irish rarebit with gherkins and salad and bread

Try different types of cheese to your liking.

Irish Rarebit outside
Made with an herb and spic Havarti cheese.

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Irish rarebit

Irish Rarebit

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A twist on a classic Welsh Rarebit.
4.9 from 21 votes

Ingredients

  • 1 oz butter (¼ stick)
  • 3 Tbsp milk
  • 8 oz Irish cheddar (like Kerrygold Dubliner or you can use another melty cheese)
  • 1 tsp white vinegar
  • 1 tsp English mustard (prepared, or substitute your favorite mustard, or omit)
  • tsp black pepper (freshly grated, to taste)
  • 2 Tbsp gherkin (or cornichons, chopped)
  • 4 slices bread (good quality, toasted)

Instructions

  • Melt the butter in a medium saucepan over low heat, then add the milk and grated cheese, stirring until the cheese melts and becomes smooth. Add the vinegar, mustard, black pepper and gherkins; stir to combine and remove from heat.
  • Allow to cool slightly, stirring occasionally. Preheat the broiler (grill) then place the four pieces of toast on a baking sheet and divide the cheese mixture evenly between them.
  • Place under the broiler, until bubbly and hot; place on plates and serve with gherkins/cornichons and salad, if desired.

Notes

  • I have used an herbed Havarti cheese which was delicious as well!

Nutrition

Serving: 1 slice | Calories: 369kcal | Carbohydrates: 16g | Protein: 17g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 749mg | Potassium: 104mg | Fiber: 1g | Sugar: 3g | Vitamin A: 778IU | Vitamin C: 0.1mg | Calcium: 452mg | Iron: 1mg

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4.86 from 21 votes (21 ratings without comment)

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32 Comments

  1. I have always toasted one side under the grill, then turned and added the cheesy mixture to the other side and grilled. That way it had a bit of crunch. But although I am Irish I hadn’t heard of Irish rarebit.

  2. We used to get the Stouffers frozen variety in college (cheese sauce only – bring your own bread)
    Not too bad if you are poor and lazy. It does not compare with the homemade, but will do in a craving pinch. :)

  3. I lived in Ireland for a bit and never heard of Irish Rarebit, but it looks delicious. Cheese and gherkins on a sandwich is always a winning combination in my opinion, so melted cheese and gherkins sounds pretty delicious. Will give this a try soon.

  4. Rarebit was always a treat in my house – but a house divided we were. My father was from Welsh stock, and my mother from English and Scottish (both had some French thrown in, too…). So when it came to rarebit, we avoided any identifiers – like Welsh, or English, or Irish… We just enjoyed our “rabbit.”