O – M – G !!!! Made this for my Blue Friday tailgating crew at the office and no question (and believe it or not, I had doubts)…this is the BEST creation to date! A bit more effort than the typical casserole dish, but this twist on the swiss ham & cheese sandwich will earn you a championship taste-title for sure! Not the healthiest of casseroles (but not many good-tailgate recipes are:) So, try to eat in moderation as it is very filling a loaded with flavor bang! This is a recipe that originates with MICHAEL SIMON of The Chew. I modified it some, and have some suggestions and would prep this the night before the game…
Ham n’ Cheese Casserole
- 1 loaf sourdough bread, cut into 1/2″ thick slices
- 2 tablespoons softened butter on hand
- dijon mustard
- 1 poundblack forest ham, thinly sliced
- 1 pound swiss cheese, sliced
- 4 eggs
- 2 1/2 cups half-and-half
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher or sea salt
- 1/2 teaspoon ground black pepper
- 1 cup grated Gruyère cheese
- green onions (for garnish)
Step-By-Step Prep…(build casserole night before to let custard soak into bread)
- Preheat oven to 350°F. Grease a 9×13 baking dish with butter.
- Make ham and cheese sandwiches; Spread mustard on one side of each piece of bread. Starting with the cheese, layer the ham and cheese slices on top of the mustard side of half of the bread slices. Top with the remaining bread slices, mustard-side down.
- Flash grill the sandwiches like you would a grilled cheese to brown/toast bread.
- Cut all sandwiches in half.
- Combine the eggs, half-and-half, nutmeg, salt and pepper in a large bowl. Whisk to a smooth custard. Dip each sandwich into the custard.
- Shingle the ham and cheese sandwiches in the casserole dish (layered, slice side up). Pour remaining custard into the baking dish.
- Bake the casserole for 45 minutes loosely covered with foil then uncover for another 15 minutes or until golden brown and bubbly.
- Top with grated Gruyère cheese and bake until melted
- Garnish with thinly sliced green onion, slice and serveTips
– For the flash grill, DO NOT BUTTER BREAD rather just a bit of butter melted in fry pan and grill each side for about a minute (or golden brown to your liking) then set sandwich aside and repeat. Butter in the pan vs. on the bread will ensure an even toast. I’m sure a Butter Pam will work as well.
– When you add the Gruyère cheese, this is a good time to also add red-pepper flakes for a touch of heat.
– Serving options: Hot sauce, crushed pineapple or maybe a mango salsa