Cheese Sandwich Souffle is easy weeknight meal

One time many years ago, I was riffling through my grandmother Ruth's box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle. Souffle? Fancy! But reading the details, I quickly understood that this item was nothing more or less than the wedding of a ham-and-cheese sandwich and some French toast.

But that didn't make it a souffle. It required no separating of eggs, nor any beating of egg whites. Once I actually made the recipe, however, the title didn't seem like such a stretch. Fresh out of the oven, these sandwiches have puffed up in a very souffle-ish way. Similarly, they boast the moistness and airiness of a souffle.

But what I especially loved about the recipe was how ridiculously easy it is to prepare, making it the ideal candidate for a weeknight meal. (Huh? A sandwich for supper? Yes. Eggs for supper? Indeed.) Preparing this dish is so simple, you ought to consider inviting your kids to help. But whether or not the kids lend a hand, this sandwich will be even more attractive once the schoolyear - and the hectic dinnertime grind - kicks in. Just know that you'll have to plan ahead a bit; the sandwiches need to soak in the egg/milk mixture for a full hour before you pop them into the oven.