This recipe for marinated hot ham sandwiches features sandwiches soaked in a savory egg and milk mixture. They are topped with buttery cornflakes for a one of a kind experience that has all of the vintage vibes.

Hot ham sandwich breakfast baked with egg soaked bread filled with ham and melted cheese topped with cornflakes, ready to eat.

Several months ago, my mother-in-law gave me an old community cookbook that had been created as a fundraiser for a local school way back in the 1900’s. 😏 Okay, so it was the 1980’s but that is still the olden days if you ask kids like LD.

One of my new favorite flexes is to say I was born in the 1900s! Anyway, it is always fun to flip through the pages of books like that to see what people submitted.

While I would love to cook my way through the book, I have so many recipes on my to-do list already. So, I shared some of the recipes on Facebook instead.

This hot ham and cheese sandwich was one of those. It sounded interesting and some other folks thought it did too.

The funny thing is, the more I thought about it the less I knew how it would turn out. It is essentially ham sandwiches that are soaked in a milk and egg mixture like a breakfast casserole.

Hot ham sandwich casserole recipe from old community cookbook.

Then, before you bake it you pour some melted butter over it and top it with cornflake crumbs. I had never seen anything quite like it and I couldn’t tell for sure if it was trying to be breakfast or dinner.

So, I did what you do when something like that happens, search the internet. I struggled to find something quite like it.

Email Me The Link

I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!

Of course, that left me with no choice. I had to make it!

Hot ham sandwich baked in egg mixture and topped with golden cornflake crumbs on plate with remaining casserole in the background.

Bite of ham sandwich breakfast casserole on fork showing ham and melty cheese between pieces of egg soaked bread served with a bowl of Tang fruit salad.

The resulting casserole definitely had breakfast casserole vibes, kind of like a strata. However, it was thinner than a strata and the buttery cornflake crumbs added both flavor and crunch.

I think it would make a good brunch. If you think a standard strata is a bit one note when it comes to texture, you might enjoy the extra crunch in this recipe.

We served ours with some Tang fruit salad for lunch. It definitely gave vintage vibes in a fun kind of way and the two paired well together.

You’ll have to let me know what you think if you give it a try.

Piece of hot ham sandwich casserole with golden brown cornflake crumbs on top on a small plate, ready to be served.

5 from 1 rating

Marinated Hot Ham Sandwich Casserole

Author: Carlee

Servings: Servings

These hot ham and cheese sandwiches are soaked in an egg mixture before they are baked. The cornflake topping gives a nice butter crunch. This casserole would make an excellent addition to a brunch menu.

Prep: 10

Cook: 1

Soaking Time 8

Total: 9 10

Ingredients

Instructions

If desired, cut the crust off of the 16 slices sandwich bread. Grease a 9×13-inch pan and arrange half of the bread in the bottom.
Top each piece of bread with some of the ½ pound sliced ham and a slice of cheese. Then finish each sandwich with another piece of bread.
In a medium bowl, whisk together the 7 large eggs, 1½ teaspoons mustard powder, 3 cups milk, and 1 teaspoon salt. Pour over the slices of bread.
Cover and refrigerate for at least a couple of hours or overnight.
When ready to bake, preheat the oven to 300℉.
Sprinkle the 1 cup crushed cornflakes over the top of the sandwiches and drizzle with ⅓ cup butter.
Bake for 60-70 minutes or until the top is golden and the center is set. Let rest for 5-10 minutes before cutting into pieces and serving.