CHEESE SANDWICH SOUFFLE
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
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 snugly in one layer. Cover each slice with one-fourth of the cheese and onefourth 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 cheese (Gruyere, cheddar, provolone, mozzarella, et cetera)
2 ounces thinly sliced boiled ham, prosciutto or smoked turkey
3 large eggs
¼ teaspoon table salt 2 cups whole milk
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.
Nutritional information: 454 calories; 205 calories from fat; 23 g fat (11 g saturated; 0 g trans fats); 223 mg cholesterol; 1,113 mg sodium; 36 g carbohydrates; 2 g fiber; 9 g sugar; 26 g protein.
EDITOR’S NOTE: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”