This is a recipe from my grandmother Ruth that I love for its simplicity. It is nothing more than a ham and cheese sandwich over which you pour some beaten eggs and milk, let it soak and then bake. (I confess that I dressed it up a little by adding the ham...and that my son Sam insists I should have added even more.) Any flavorful sliced melting cheese and any flavorful pork product ? cooked bacon, pancetta, prosciutto, or good old-fashioned country ham ? would work here. This dish can serve as a great light lunch or supper for 2 or ? because it requires so little prep ? as the main attraction at a brunch for a bunch of friends.

Recipe courtesy of Sara Moulton

Show: Sara's Secrets

Episode: Mother's Day Brunch

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Easy Cheese Sandwich Souffle (04:28)

Total:: 1 hr 5 min
Prep:: 5 min
Cook:: 1 hr

Yield:: 4 servings

Level:: Easy

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

Watch how to make this recipe.

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.

Recipe courtesy of Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

My Private Notes

Name: Cheese Sandwich Souffle
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 servings
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

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