Turkey Rarebit - cooking recipe

Ingredients

2 tablespoons unsalted butter, more for the baking sheet
8 slices sourdough bread, lightly toasted
2 tablespoons Dijon mustard
16 thin slices roast turkey breast or 16 thin slices roast chicken breasts, skinless
3 medium scallions, thinly sliced
2 tablespoons flour
3/4 cup whole milk
1/2 cup brown amber ale or 1/2 cup dark amber ale
1 1/2 cups aged english cheddar cheese, finely grated
1 teaspoon Worcestershire sauce
kosher salt & freshly ground black pepper

Preparation

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt the butter in a 2 -quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often.
Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer. Whisk until thick and bubbling (2 minutes).
Add all of the cheese except 1/4 cup worth, the Worcestershire and 1/2 tsp pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.