Baked Brunch Sandwiches Recipe

4.5 2 3
Baked Brunch Sandwiches Recipe
Baked Brunch Sandwiches Recipe photo by Taste of Home
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Baked Brunch Sandwiches Recipe

Read Reviews
4.5 2 3
Publisher Photo
Serving brunch to your bunch is a breeze when you prepare these sandwiches the night before. They combine the flavor of grilled ham and cheese (plus a little zip from Dijon mustard) with the puffy texture of French toast. —Carolyn Herfkens Crysler, Ontario
Recommended: New Year's Day Brunch
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 30 min.

Ingredients

  • 3 tablespoons Dijon mustard
  • 12 slices bread
  • 6 slices fully cooked ham
  • 12 slices cheddar or Swiss cheese
  • 1 medium tomato, thinly sliced
  • 3 tablespoons butter, softened
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon pepper

Directions

Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish.
In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Baked Brunch Sandwiches in Quick Cooking March/April 1998, p29

  • 3 tablespoons Dijon mustard
  • 12 slices bread
  • 6 slices fully cooked ham
  • 12 slices cheddar or Swiss cheese
  • 1 medium tomato, thinly sliced
  • 3 tablespoons butter, softened
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon pepper
  1. Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Baked Brunch Sandwiches in Quick Cooking March/April 1998, p29

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Reviews forBaked Brunch Sandwiches

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tomi moore User ID: 4748649 21897
Reviewed Jan. 25, 2011

"So this is a great recipe that you can mess with. You can use turkey or bacon, fruit or different veggies.

love it
my only qualm is this: the egg mixture did not cover all of the bottom of the sandwhiches. Maybe next time i will increase the egg mixture."

MY REVIEW
l2bake User ID: 2030987 17006
Reviewed Jan. 21, 2011

"easy and filling!!! Love having these for breakfast!"

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