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MICHAEL SYMON Ham n’ Cheese Casserole

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2 tablespoons softened butter
1 loaf sourdough bread, cut into 1/2″ thick slices
1/2 cup dijon mustard
1 pound black forest ham, thinly sliced
1 pound swiss cheese (sliced)
3 eggs
2 1/2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
hot sauce (to serve)

Preheat oven to 350ºF. Grease a 9×13 baking dish with butter.
To make the ham and cheese sandwiches, spread mustard on one side of each piece of bread. Divide 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. Repeat with remaining ingredients. Cut all sandwiches in half.
Combine the eggs, half-and-half, nutmeg, salt and pepper in a large bowl. Whisk to a smooth custard and dip each sandwich into the custard.
Shingle the ham and cheese sandwiches in the casserole dish. Pour remaining custard into the baking dish.
Bake the casserole for 30 minutes covered. Uncover for the last 15 minutes or until golden brown.
Slice and serve the baked sandwiches with your favorite hot sauce.
Tip: Build your casserole the night before to let custard soak into the bread.

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