Tomato, Ham, Cheese Strata
posted at 11/27/2010 12:19 PM EST
1/4 cup softened butter
1 (8 oz.) Italian bread, cut on the diagonal into 18 (1/2" thick) slices
20 thin slices (1/2 lb.) Gruyere or Swiss cheese
5 slices (4 oz. Virginia ham, stacked, quartered
20 large fresh basil leaves
1 large firm tomato cut into 9 thin slices, slices halved
3 1/2 cups milk
6 large eggs
1 tbsp. Dijon mustard
1/2 tsp. hot red pepper sauce
1/4 cup Parmesan cheese
With 1 tbsp. butter, grease 13x9x2 baking dish. Spread remaining butter on 1 side of each bread slice.
Layer: bread slice (buttered side up)
1 slice of cheese,
1 piece of ham,
1 basil leaf, and 1 tomato slice on either side of each slice of bread.
Continue layering in that manner, leaving off tomato slice at 1 end. Makes 2 rows side by side.
In large bowl, whisk milk, eggs, mustard and pepper sauce.
Pour over dish.
Cover with plastic wrap and refrigerate at least 6 hours or preferably overnight.
Uncover dish and sprinkle with Parmesan cheese.
Bake uncovered at 350 for 50 minutes until puffed and golden brown and knife inserted in center tests clean.
Let cool 5 minutes before serving.
I tore this recipe out of McCall's magazine many years ago. Enjoy.