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Welsh rarebit & leek grilled cheese sandwich

When we first started Wright’s  (in those days we were, temporarily as it turned out,  back at the scene of the former Four Seasons restaurant in Nantgaredig) we pretty much wanted to be a food store first and an eating place a distant second. I didn’t turn out that way naturally, but that was the plan. The notion we had was to offer just a few really good sandwiches a couple of them hot and the rarebit was the first to be piloted. We made a pretty classic rarebit mix as you’ll see and then experimented with chilling it down so it could be sliced to order, whacked in between some of our own ciabatta with some fried leek and then grilled in butter. We have never used anything but Hafod cheddar in this sandwich, it wouldn’t be the same without it.

  • 4 tbsp stout
  • 1/2 tbsp English mustard powder
  • 180 g butter
  • 1 tsp Worcestershire sauce
  • 1kg Hafod cheddar, grated
  • 4 eggs
Makes enough for around 8 sandwiches 
  1. Put the stout and mustard powder into a saucepan over a medium heat and make a roux to cook out the mustard, add the butter and melt and then the Worcestershire sauce, lower the heat and add the cheese and finally stir in the eggs, bring together until it looks like a thick cheese sauce.
  2. Set in a Tupperware or lined loaf tin.
  3. We use our ciabatta loaf and sandwich together with some lightly cooked leeks. We butter the outside of the sandwich then cook on a lightly oiled griddle on alternate sides until golden.
  4. We serve with or without our nduja which we squish in the middle and cook in the same way.