Gorgonzola Rarebit with Cornish Sardines


Serves 4


  • 4 slices thick bread
  • 2 egg yolks
  • 3 tbsp double cream
  • 1 tsp wholegrain mustard
  • 1 tsp English mustard
  • ¼ tsp Worcestershire sauce
  • 100g Gorgonzola dolce
  • 1 tbsp chives, chopped
  • 8 Cornish Sardines, cleaned
  • 1 tbsp olive oil
  • salt and cracked black pepper
  • 40g Gorgonzola piccante
  • 1 lemon, quartered


Toast the bread lightly on both sides.

Blend egg, cream, mustards, Worcestershire sauce and Gorgonzola to a smooth paste. Stir in chives and set aside.

Brush sardines with oil, rub with salt and black pepper. Grill for 2-3 minutes a side.

Spread Gorgonzola paste on toast, top with Gorgonzola piccante and place under grill for 2-3 minutes until golden brown and bubbling.

Serve with sardines and lemon.

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Gorgonzola Rarebit with Cornish Sardines
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