Baked Ham and Cheese Sandwiches
LoveThatFood
Yield:   6-8 servings
Cook Time:   1 hour
Tips:   Any type of sandwich style bread may be used. If using thinly sliced ham, use 3-4 slices (or more, if desired). Thickness of ham should be at least 1/8-inch (unless you prefer a little more), so use as many slices as needed to achieve desired thickness. If using Swiss cheese sliced from a block, simply use as many 1/8-inch slices as necessary to cover bread slices.
Suggestion:   Serve for lunch or dinner.
Ingredients
  • Sandwiches
  • 16 slices bread, crusts removed
  • 8 slices ham (or more as needed if using very thin slices)
  • 8 sandwich slices swiss cheese (or as many as needed if cutting from a block of cheese)
  • 4 eggs
  • 3 cups milk
  • dash dry mustard
  • dash salt

  • Cheese Sauce
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2teaspoon dry mustard
  • 2 cups milk
  • 1 cup sharp cheddar cheese
Directions
Sandwiches

Arrange bread slices on a plate and leave out to dry (may take 1 or more hours). Once dry, place 8 slices of bread in a buttered 9x12-inch baking dish. Top each bread slice a slice of ham (or at least 3 slices if using very thinly sliced ham), a slice of cheese (or enough slices to cover ham if slicing from a block of cheese), then top with another slice of bread.

In a small mixing bowl, whisk together eggs, milk, dry mustard, and salt. Pour mixture over sandwiches and cover with plastic wrap. Refrigerate overnight. Bake at 325°F for 1 hour or until golden brown. Serve topped with Cheese Sauce (recipe follows). (Tip: For leftovers, store sauce separately. When reheating sandwiches, turn sandwiches over with a spatula to expose the more moist slices of bread and bake at 350° F for about 10 minutes or until hot.)

Cheese Sauce

In a heavy saucepan, melt butter over low heat. In a small mixing bowl, whisk together flour, salt, pepper and dry mustard. Stir mixture into melted butter and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, then whisk in milk. Return to heat and bring to a boil, stirring constantly, being careful not to scald milk. Boil for 1 minute, then add cheddar cheese and stir again until cheese is melted.