“Over four decades ago, while on attachment to the British Army, I was introduced to this snack during a week of daytime rock-climbing and evening pub recuperating in Llanberis Pass in North Wales. Had it again in various Army messes. A few years ago, came back to it as a tasty, heart-healthy, and quick-to-fix weekend afternoon snack.” Columnist, Larry Burchall
Ingredients:
4 slices of low fat bread
A shake of Cayenne pepper
1-1/2 oz low fat margarine
¼ teaspoon Worcestershire sauce (or to taste)
1 teaspoon Colman’s (English) Mustard (*)
8 oz of low fat cheeses (mix ‘em up)
¼ teaspoon salt (if you insist on salt)
2 tablespoons of beer – naturally fat-free
Directions:
In a small pot, cream the butter and stir in the mustard, salt (if you must), pepper, Worcestershire sauce, cheese, and the beer – don’t forget the beer.
Over a low flame, warm the mix until it is all one gooey mess.
Toast one side of the bread. Flip the bread slices and transfer the mixture to the untoasted side.
Brown under a hot grill. Serve hot. Wash it down with the rest of the beer which, I am told, helps digestion.
(*) Seems the Welsh don’t make mustard and ordinary American mustard is too bland.
