Cheese Sandwich Soufflé

I found this recipe for Cheese Sandwich Soufflé in a file card box that belonged to my Grandmother, written in her old fashioned lovely script. It is a tasty, yet really simple recipe, that I am sure would work with the whole family.

Start to finish: 2 hours (15 minutes active)
Servings: 4

Butter for buttering the baking pan
8 slices homemade-style white or whole wheat bread, crusts removed
¼ pound thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, etc)
2 ounces thinly sliced boiled ham, prosciutto or smoked turkey
3 large eggs
¼ teaspoon table salt
2 cups whole milk

In a lightly buttered 8-inch square baking dish, arrange 4 slices of the bread flat on the bottom, trimming the slices if necessary to fit snuggly in one layer. Cover each slice with one fourth of the cheese and one fourth of the meat and top each one with another slice of bread to form a sandwich.

In a bowl beat the eggs lightly with the salt, add the milk and beat until combined well. Pour the mixture over the sandwiches, cover and chill 1 hour.

Preheat the oven to 350 F. Bake the sandwiches, on the middle shelf of the oven, uncovered until they are browned around the edges and just set in the center, about 40 to 45 minutes. Transfer a baked sandwich to each of 4 plates and serve right away.

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6 Responses to Cheese Sandwich Soufflé

  1. Arthur G Kirchheimer says:

    Yum! my previous post omitted the “Y”, sorry, going to make this for brunch for ex-wife, we’re still friends and live next door to each other, I always liked my neighbor’s house, when he passed I bought it on the ex’s advice, lol life!?

  2. Can I make this the night before then reheat it the next morning? It says serve right away so i think I know your answer!

  3. Maureen Cooke says:

    I haven’t made this in years but remember cutting sandwiches in fourths & placing in casserole with egg mixture, after baking the casserole is high & the top is a lovely checked pattern

  4. Melinda says:

    I love this recipe as a base because it’s so versatile. It’s great with tuna or chicken salad, or really any leftover meat like roast beef or cooked ground pork sausage spread instead of sliced deli meat. I add just enough mayo so everything sticks together. Then mix shredded cheese in with the “meat salad”, or used sliced cheese per the directions in the recipe.

    For six sandwiches I use a 9×13 casserole, 5 eggs, 3 cups of milk, and bake for 15-20 minutes longer at 325*F.

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