Instructions
Follow the steps and taste along the way.
Prepare the bread
Preheat the oven to 220 °C and switch on the overhead grill. Arrange the bread slices on a baking tray and toast them under the grill until golden on both sides, about 1 to 2 minutes per side. Remove them and leave the grill on.
Make the sauce base
Melt the butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for about 1 minute; it should come together into a smooth paste without browning.
Whisk in the beer and cheese
Gradually whisk in the beer so the sauce stays smooth. Once it thickens and begins to bubble gently, reduce the heat to its lowest setting. Stir in the grated Cheddar, mustard powder, Worcestershire sauce and black pepper. Stir until the cheese has melted; do not let the sauce boil vigorously.
Spread the toast
Divide the cheese mixture evenly among the toasted bread slices and spread it almost to the edges. Make the layer thick enough to stay soft after grilling.
Grill and serve
Place the tray under the grill for 2 to 4 minutes, until the sauce begins to bubble and golden-brown spots appear on top. Keep an eye on the toast as it grills, since it can brown quickly. Serve immediately while still hot.
