Think of this as a light lunch or brunch dish. It’s a nice way to use up the last of a loaf of bread; we found that the more rustic the bread, the less “puddinglike” these sandwiches will be.
Serve with salad greens.
Tested size: 2-4 servings
- Unsalted butter, for greasing the baking dish
- 1 cup grated sharp cheddar cheese
- 4 thick slices crusty white bread
- 4 large eggs
- 1/2 cup whole or low-fat milk
- Salt to taste
- Freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped fresh chives
Preheat the oven to 350 degrees. Use a generous amount of butter to grease an 8-inch baking dish.
Form 2 sandwiches by dividing the cheddar cheese between 2 slices of the bread, then topping with the remaining 2 slices. Cut each sandwich in half on the diagonal and then into triangles (for a total of 8). Arrange them in the baking dish.
Whisk together the eggs, milk, a good pinch each of the salt and pepper and 1/4 cup of the Parmigiano-Reggiano in a large liquid measuring cup until well combined, then pour over the sandwich halves. (The sandwiches need to be coated in the egg mixture; let them sit just long enough for them to absorb most of what you poured in.) Sprinkle the remaining Parmigiano-Reggiano and the chives on top. Bake for 20 to 25 minutes or until golden brown, checking often to avoid burning.
Divide between individual plates. Serve hot.