Hot sandwich casserole with cheese and tomatoes

Ingredients:

• 110 g unsalted butter, melted
• 12 slices of white bread
• 12 slices cheddar (about 340 g)
• 6 slices Swiss cheese (about 80 g)
• 0.5 tbsp. grated parmesan
• 4 cups mixed cherry or grape tomatoes, halved (about 600g)
• 1 cup low-fat cream (10%)
• 1/4 cup mayonnaise
• 2 large eggs
• 1/4 cup fresh parsley leaves, coarsely chopped

Preparation:

1. Preheat oven to broil. Grease a 22x32cm baking pan with melted butter.
2. Place 6 slices of bread on a baking sheet in a single even layer. Brush generously with butter. Grill, rotating the sheet as needed, until the bread is golden brown, 2-4 minutes. Turn the slices over so the untoasted side is facing up. Place 2 slices of Cheddar cheese on 3 slices of bread and 1 slice of Swiss cheese on the remaining 3 slices. Return the baking sheet to the oven and grill until the cheese is completely melted, 1-2 minutes. Layer a slice of Cheddar and a slice of Swiss cheese. Repeat with the remaining bread, Cheddar, Swiss cheese, and butter.
3. Trim the sandwich crusts, then arrange them in a single layer in the prepared baking dish. Sprinkle with Parmesan cheese.
4. Scatter the tomatoes on a baking sheet and toss with 1/2 teaspoon salt. Grill until very soft and the skins are wrinkled and browned in spots, 4-5 minutes. Arrange the grilled tomatoes among the sandwiches.
5. Turn the oven to baking mode at 175°C.
6. In a large bowl, combine the cream, mayonnaise, eggs, 1 teaspoon salt, and a pinch of freshly ground black pepper. Pour over the tomatoes and sandwiches (the liquid will not completely cover them). Cover with foil and bake until the custard is completely set, about 30 minutes. Remove the foil and continue baking until the casserole is heated through and browned in spots, another 15 minutes. Sprinkle with parsley and serve hot.
   
   

   Note

   
   Sandwich scraps can be dipped in ketchup and eaten as a snack!