Cuban Sandwich Casserole

Staff Writer
Try this Cuban Sandwich Casserole recipe
Cuban Sandwich Casserole

George Duran

Watch This Recipe Video

How on earth do you serve a pressed sandwich to a bunch of your closest friends for dinner? Unless you own a dry cleaner’s giant trouser press, you’re going to need to try it my way. The simple instructions below will allow you pack your leftover hams into one of my favorite culinary forms — the casserole!

4
Servings
1220
Calories Per Serving
Deliver Ingredients

Ingredients

  • 16 slices sandwich bread
  • 11 slices Swiss cheese
  • 11 slices baked ham
  • 3 dill pickles, thinly sliced
  • 6 eggs
  • 3 Cups milk
  • 2 Teaspoons dry mustard
  • 3 Cups corn flakes, crushed
  • 1/2 Cup butter (1 stick), melted

Directions

One day ahead: Grease a 13-by-9-by-2-inch baking pan with 1 tablespoon butter. Cut the crusts off the bread and line the bottom of the pan with 8 slices. Place half the cheese slices evenly over the bread. Place an even layer of ham on top using all of the ham. Layer over the remaining cheese slices; top with the pickle slices and the remaining bread. In a bowl, whisk together the eggs, milk, and dry mustard. Pour this mixture over the top of the casserole, cover with plastic wrap, and refrigerate overnight.

Remove the casserole from the refrigerator 1/2 hour before baking. Heat the oven to 350 degrees F. Melt the butter and mix it with the corn flakes. Spread the cereal mix evenly over the sandwiches. Bake at 350 degrees for 1 hour. The casserole will have puffed up and browned around the edges. Let it rest for 10 minutes before serving.

Cuban Sandwich Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Cuban Sandwich Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Nutritional Facts

Total Fat
67g
100%
Sugar
20g
N/A
Saturated Fat
37g
100%
Cholesterol
434mg
100%
Protein
62g
100%
Carbs
92g
31%
Vitamin A
656µg
73%
Vitamin B12
5µg
90%
Vitamin B6
1mg
51%
Vitamin C
9mg
15%
Vitamin D
6µg
1%
Vitamin E
2mg
11%
Vitamin K
19µg
24%
Calcium
1063mg
100%
Fiber
7g
28%
Folate (food)
138µg
N/A
Folate equivalent (total)
293µg
73%
Folic acid
91µg
N/A
Iron
12mg
69%
Magnesium
140mg
35%
Monounsaturated
20g
N/A
Niacin (B3)
13mg
65%
Phosphorus
1053mg
100%
Polyunsaturated
6g
N/A
Potassium
923mg
26%
Riboflavin (B2)
2mg
95%
Sodium
2244mg
94%
Thiamin (B1)
1mg
96%
Trans
1g
N/A
Zinc
8mg
51%

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