I started with the basic ingredients for the classic sandwich: nice bread, some Velveeta cheese (yes, I know, but I firmly believe some things just require Velveeta. It’s gentle and creamy and it melts up like a champ), and a couple of juicy beefsteak tomatoes. Then I added some milk and eggs to the picture, because I wanted the bread to not only be toasty on the top but also soft and creamy in the center. Think french toast, or bread pudding. I cut the bread up in nice big cubes and soaked those cubes in the milk and egg mixture while I was getting the rest of the ingredients ready.
The assembly is about as easy as it gets…butter up your favorite casserole, and stir together those egg-and-milk-soaked bread cubes, some tomato chunks and a general amount of cubed Velveeta. Spoon it all into the casserole, dot it with butter, grind some pepper on top and pop it in the oven. About 20 minutes later the bread cubes will be toasty, the cheese will be melting and bubbly, the tomatoes will be sweetly soft and the words “grilled cheese sandwich” will have a whole new meaning for you.
So casserole-up your grilled cheese sandwich. You CAN teach an old dog new tricks.
Adapted from the fabulous THE PREPPY COOKBOOK by Christine Nunn