Club Sandwich Casserole

Club sandwiches usually consist of toast, tomato., lettuce, turkey, bacon and sometimes cheese.  This casserole is a little different.  It's basically your club sandwich with turkey, ham, bacon, cheese, tomato with the special addition of a Béchamel sauce.  If you've enjoyed those breakfast casseroles with the egg and milk mixed together and pour over the bread and meat and refrigerated overnight, you're set to love this casserole. 

8 large eggs

1 cup heavy cream

1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bchamel Sauce
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
For the Bchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg - See more at: http://www.rachaelrayshow.com/recipe/13620_Emeril_Lagasse_Turkey_Club_Casserole/#sthash.HRB3zouA.dpuf

1 cup whole milk
½ t. salt
½  t. spicy brown mustard
1/  t. cayenne
1/8 t. freshly grated nutmeg
5 T. unsalted butter 

Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Béchamel Sauce (Recipe below)

1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese

For the Béchamel Sauce:
2 T. unsalted butter
2 T. all-purpose flour
2 cups whole milk
¼ t. salt
1/8 t. freshly ground white pepper
Pinch of freshly grated nutmeg

In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.

Grease the bottom and side of a 9 x 13-inch glass baking dish with 1 T. of the butter.

Using a serrated knife, cut the crusts off the bread. 

Assemble 16 sandwiches by combining the ingredients for each sandwich into this order, from bottom up: 1 slice of bread spread with 1 teaspoon of the Béchamel sauce.

Top with 1 ounce turkey, then 1 slice of tomato, then with 1 piece of the bacon (broken to fit the sandwich).

Then take another slice of the bread and spread with 1 teaspoon of the Béchamel sauce.

Next comes 1/2 ounce of the ham, topped with 1/2 ounce of cheese, then another piece of the bread spread with 1 teaspoon Béchamel (Béchamel side down). 

 

As the sandwiches are assembled, place 8 of them on the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.

When all the sandwiches are positioned in the casserole dish, pour the egg-cream mixture evenly over the top. Place a piece of the parchment or wax paper on top of the casserole and place a second casserole dish on top of the casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.

Preheat oven to 350 and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick) of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.

 

Set the casserole aside to cool briefly before serving. Serve the casserole warm. 

For the Béchamel Sauce:

In a medium saucepan, melt the butter over medium high heat. Add the flour and cook, stirring occasionally with a wooden spoon, for about 2 minutes; do not allow to brown. 

While whisking constantly, add the milk, salt, pepper and nutmeg. Cook the mixture, stirring occasionally, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes. 

 

Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface of the Béchamel and then set aside and cool. The Béchamel can be stored in a resalable container in the refrigerator for up to 5 days.

 
From Sizzling Skillets and Other One Pot Wonders by Emeril Lagasse

1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bchamel Sauce
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 slices thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese
For the Bchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg - See more at: http://www.rachaelrayshow.com/recipe/13620_Emeril_Lagasse_Turkey_Club_Casserole/#sthash.HRB3zouA.dpuf