Cuban Sandwich Casserole
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!
- 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
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.