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Cheese Sandwich Souffle

cheese sandwich souffleMakes 4 servings

Hands-on preparation time:  5 minutes
Total preparation time:  1 hour, 5 minutes

 

 

 

Ingredients

8 slices homemade-style white bread, 3 to 4 inches square, crusts removed
1/4 pound thinly sliced cheese ( Muenster, provolone, fontina or Gruyere)
2 ounces prosciutto or boiled ham, thinly sliced, optional
3 large eggs
2 cups whole milk
1/2 teaspoon kosher salt

Directions

Lightly butter an 8-inch square baking dish and arrange 4 slices of the bread flat on the bottom. Cover each with equal amounts of cheese and ham, if desired. Top with the remaining bread.

Beat the eggs lightly in a small bowl and pour in the milk. Season with the salt and blend well. Pour over the sandwiches, cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F. Bake the sandwiches, uncovered, until lightly browned around the edges and set in the center, 40 to 45 minutes. Serve hot.

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Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

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