The Xandwich’s Welsh Rarebit with a French’s Twist

Sandwich connoisseur The Xandwich has taken cheese on toast to new heights and breathed new life into the Welsh Rarebit with a generous ‘ol squeeze of French’s. Trust us, this is a sandwich you won’t be wanting to share!


French’s mustard (as much as you desire!) 
250ml milk
1 bay leaf
25g butter, plus extra for the toast
25g plain flour
20g strong mature cheddar, plus extra for topping
Half a red onion
3 slices of sourdough


  • Add the milk and bay leaf to a pan and gently bring to the boil. Take off the heat once hot and leave to infuse for 15 minutes. Remove the bay leaf
  • In another pan, heat the butter and flour, stirring constantly until a roux forms
  • Slowly add the infused milk to your roux, whisking to create a smooth sauce
  • Grate the cheddar and add to the sauce along with a big dollop of French’s
  • Finely dice the red onion and cornichons and add to the sauce
  • Leave the sauce to cool
  • Heavily butter both sides of the sourdough and place under the grill to toast
  • Once toasted, add the cooled sauce on top of each slice, sprinkle with more cheese and put under the grill until golden and bubbling
  • Finish with coriander and tuck in!

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