Welsh rarebit in slices

Just a quick post today, reflecting the confluence of two recent inspirations. Recently, I was reading the articles at the end of The Fat Duck Cookbook, and was reminded that sodium citrate is used to make processed cheese slices, a fact that I had previously come across with Linda’s Pliable Parmesan. Then, a thread on eGullet about grilled cheese vs. toasted cheese sent me running for my copy of The Whole Beast: Nose to Tail Eating to look up Welsh rarebit.

Which got me thinking: With a little sodium citrate, could you make Welsh rarebit slices?

The answer, it would appear, is yes.