Hot sandwich casserole with cheese and tomatoes

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6-8

Nutritional value per serving:

Calories 295, total fat 22 G., saturated fats 11 G., proteins 12 G., carbohydrates 14 G., fiber 1 G., cholesterol 75 mg, sodium 354 mg, sugar 3 G.

Fans of tomato soup with hot cheese sandwiches will appreciate this recipe. It's just as delicious, but served in a stunning casserole! Instead of baking, switch your oven to broil, and you'll toast the cheese and tomato sandwiches much faster, perfect for a large group. Then, place the sandwiches in a baking dish, top with roasted tomatoes, drizzle with the cream mixture, and bake until the cream has set. The casserole turns out tender, airy, and incredibly cheesy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g unsalted butter, melted
12 slices of white bread
12 slices cheddar (about 340 g)
6 slices Swiss cheese (about 80 g)
0.5 tbsp. grated parmesan
4 cups mixed cherry or grape tomatoes, halved (about 600g)
1 cup low-fat cream (10%)
1/4 cup mayonnaise
2 large eggs
1/4 cup fresh parsley leaves, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, white bread, cheddar cheese, Swiss cheese, Parmesan cheese, cherry tomatoes, cream, mayonnaise, eggs, parsley

Cooking the dish according to the recipe:

Preheat oven to broil. Grease a 22x32cm baking pan with melted butter.
Place 6 slices of bread on a baking sheet in a single even layer. Brush generously with butter. Grill, rotating the sheet as needed, until the bread is golden brown, 2-4 minutes. Turn the slices over so the untoasted side is facing up. Place 2 slices of Cheddar cheese on 3 slices of bread and 1 slice of Swiss cheese on the remaining 3 slices. Return the baking sheet to the oven and grill until the cheese is completely melted, 1-2 minutes. Layer a slice of Cheddar and a slice of Swiss cheese. Repeat with the remaining bread, Cheddar, Swiss cheese, and butter.

Trim the sandwich crusts, then arrange them in a single layer in the prepared baking dish. Sprinkle with Parmesan cheese.
Scatter the tomatoes on a baking sheet and toss with 1/2 teaspoon salt. Grill until very soft and the skins are wrinkled and browned in spots, 4-5 minutes. Arrange the grilled tomatoes among the sandwiches.
Turn the oven to baking mode at 175°C.
In a large bowl, combine the cream, mayonnaise, eggs, 1 teaspoon salt, and a pinch of freshly ground black pepper. Pour over the tomatoes and sandwiches (the liquid will not completely cover them). Cover with foil and bake until the custard is completely set, about 30 minutes. Remove the foil and continue baking until the casserole is heated through and browned in spots, another 15 minutes. Sprinkle with parsley and serve hot.

Note

Sandwich scraps can be dipped in ketchup and eaten as a snack!