Welsh Rabbit

• 2 slices whole-wheat bread
• 4 tablespoons butter, softened
• 1/4 teaspoon Worcestershire sauce
• Freshly ground black pepper to taste
• 1/2 teaspoon grainy mustard
• 2 ounces Cheddar cheese, preferably New York State sharp, thinly sliced

1. Preheat the broiler.
2. Remove the crusts of the bread.
3. Cut the slices diagonally in half to make 4 triangles.
4. Lightly toast the bread.
5. In a bowl, combine the butter, Worcestershire sauce, pepper and mustard.
6. Spread the mixture onto the toast.
7. Top with the Cheddar cheese.
8. Place under the broiler and heat until bubbly, about 2 to 3 minutes.
9. Serve at once.

bread, butter, worcestershire sauce, freshly ground black pepper, grainy mustard, cheddar cheese

Taken from cooking.nytimes.com/recipes/8785 (may not work)