Savory Ham & Cheese Sandwich/Soufflé


16-½”slices fine grained, good quality Sour dough or other white bread
1/2 cup Dijon or other highly flavored mustard
9-10oz. pkg. sliced (or grated) Swiss or sharp Cheddar cheese, divided
9-10oz. pkg. thinly sliced ham or 5oz. pkg. Canadian bacon
1 small onion, chopped
2-3 medium tomatoes, sliced thinly, sprinkled with a bit of white pepper
6 large eggs
2 ½ cups milk
1-2 tsp. Herbes de Provence*
½ tsp. Salt

1½ cups Panko (Japanese style bread crumbs)
1/3 cup grated fresh Parmesan
Kosher salt (to taste)
3 T. butter, melted


Coat a 13x9” glass baking dish with nonstick spray.

Remove crusts from bread and lightly toast. Spread 1 side with mustard and place half
of slices (mustard sides up) in baking dish – cutting slices as necessary to cover entire
bottom of dish. Top with half of the cheese, ham, onion, tomato and the remaining
cheese. Add the remaining bread (mustard sides down) to make sandwiches.

Beat eggs, milk, seasoning and salt together and slowly pour over the bread. Cover and
refrigerate overnight. Preheat oven to 400˚. Mix topping ingredients and sprinkle evenly
over the sandwiches. Bake 20 minutes; lower heat to 350˚ and bake until the top is
golden and eggs are set, 15–20 min. longer (cover with foil if getting too brown). Allow
the dish to sit for 10 minutes before slicing. Garnish with fresh herbs.
Serves 8 – 10

* Rosemary, marjoram or thyme (or a combination) may be substituted

VIRGINIA EGG COUNCIL ~ 540 345 3958 ~