|Cheddar cheese||4 Ounce|
|Worcestershire sauce||1⁄2 Teaspoon|
|All purpose flour||4 Teaspoon|
|Powdered mustard||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Beer||1⁄4 Cup (4 tbs)|
In 1-quart nonstick saucepan combine cheese with flour; gradually stir in beer.
Add margarine and seasonings and cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and thick.
Place each muffin half in a shallow individual flameproof casserole; top each half with half of the tomato slices, then half of the cheese mixture.
Broil 3 inches from heat source until cheese is browned, about 1 minute.