I felt nostalgic this week and decided that I would pick a recipe that not only my mom used to make, but one that my grandma and my great aunt would whip up, too. My grandma took it from her sister to be printed in the church cookbook. An oldie-but-goodie recipe by my great aunt, Roberta Oldham.
I have no idea how some of these recipes came into existence, but I can only assume it was out boredom, I mean, creativity. It seems like they had the same 10 ingredients in their cupboards and only a limited amount of combinations. As long as there was a can of cream of mushroom soup nearby or a jar of mayonnaise, all was well.
Take the bread and cut off the crust.
Don’t throw those crusts away! You can toss them in the food processor and make them into bread crumbs, cut them up into cubes and seal them up in a plastic freezer bag and use them as stuffing for Thanksgiving, BREAD PUDDING y’all!, or season them and bake them into croutons.
Place 6 slices of the now naked bread at the bottom of a 9 x 13 inch pan.
Slice up some Tillamook cheddar cheese and place them squarely on top of the bread.
Mix up 2 cans of crab, tuna or shrimp with 2 tablespoons of mayo and dress each half of sandwich. After making this I found that I wish I would have seasoned the filling directly, instead of just leaving it up to the egg & milk mixture. I recommend putting a dash of salt directly on the sandwich halves now.
Top the filling with the second round of bread and pour the egg/milk/onion/seasoning mixture over the tops of the sandwiches. Cover the pan and put in the refrigerator for an hour.
Once the sandwich souffle has chilled, put it in a 350 degree oven, uncovered, for 50-55 minutes. The egg mixture will puff up around the sandwiches, and the bread will brown once baked.
Let it sit for about 5-10 minutes when you take it out of the oven. I found that it was tastier when the flavors settled in.
It was super easy to dish up with a spatula.
If I’m going to be honest, I have to say that I’m not much of a tuna casserole kind of girl. I was hoping it would be different with the crab. At first, I wasn’t too hopeful, but I think that if there was a bit more seasoning added, I would have found it delightfully rich and decadent. My great Aunt suggested garnishing it with lemon, pepper or choice. I say, garnish with all of the above.
This would be a perfect brunch dish and I imagine would go down nicely with an ice cold Bloody Mary or citrusy mimosa.
Roberta Oldham’s Souffle Sandwiches
- 12 slices sandwich bread (remove the crusts)
- 6 slices Cheddar cheese
- 2 cans tuna, crab or shrimp
- 2 tbsp. mayonnaise
- 1/2 tsp. salt
- 4 eggs
- 2 1/2 c. milk
- 1/2 tsp. dry mustard
- 1/4 tsp. Tabasco
- 1 Tbsp. minced onion
- Arrange 6 slices bread in a 9×13 inch baking dish.
- Cover with the 6 slices cheddar cheese.
- Blend meat choice with mayonnaise and spread over the cheese slices.
- Cover with the remaining 6 slices of bread.
- Beat the eggs, minced onion, milk and seasonings together and pour over the sandwiches.
- Refrigerate 1 hour.
- Bake in a 350 degree oven, uncovered, for approximately 50 minutes.
- Cut into squares to serve.
- Garnish with lemon, pepper or choice.