This is how to make Rarebit, according to the McCall's classic, the Practically Cookless Cookbook (1965): take some spongy white bread and put baloney (spelled the Fancy Way, i.e. bologna) on top, as if you were making a sandwich. But if you then drench it in canned cheddar-cheese soup and add chablis and parsley, voilà! Instant gourmet Rarebit!
Does this recipe mean you've given up altogether (cue the Wonder Bread, cheap baloney and canned cheese soup) or are laboring under strange delusions of grandeur (adding chablis to the Wonder Bread, baloney and canned cheese soup)?
Probably both. And since you're not really cooking, you don't need to use anything that goes into the real Rarebit, i.e. nice crusty bread and real cheese. Because that would take too much cooking time. That would not be Practically Cookless. Oh...actually it would be - because real Welsh Rarebit is a very easy meal to prepare.* But McCall's in 1965 does not agree.
Don't forget that sprig of parsley on the side which screams: this is Fancy Cooking all right. And don't forget the glass of beer either. It will distract you from what you have got on your plate.
If you want to see this recipe up close and personal, here is the larger version.
* Although the late British cooking authority Keith Floyd insists that you make a roux, and that is not necessarily easy and quick. Not in my book anyway. Oh look, Alton Brown insists on roux too. Now I see why McCall's was seduced by that can o' soup! But I have had real Welsh Rarebit (the roux-ified version) and it is really good - well worth a little rouxfulness.