Hot Turkey Club Sandwich Casserole [Gluten-Free]
Imagine the layers of a turkey club sandwich—turkey, bacon, tomato, cheese—layered in a deep dish, covered in an egg custard, and baked golden brown.
Servings: 4
Calories: 681kcal
Ingredients
FOR THE BECHAMEL SAUCE:
- 1 tablespoon butter , plus more to top of crust
- 1 tablespoon sweet rice flour
- 3/4 cup whole milk
- pinch sea salt -- to taste
- pinch freshly ground white pepper
- pinch ground nutmeg
TO ASSEMBLE THE SANDWICHES:
- 8 slices gluten-free bread crust removed
- 1/2 pound thinly sliced turkey breast
- 2 medium tomatoes cored and thinly sliced
- 1/2 pound bacon cooked until crisp
- 4 slices sharp cheddar cheese
FOR THE EGG CUSTARD:
- 4 large large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon spicy brown mustard or stoneground, or Dijon
- 1/4 teaspoon sea salt
- pinch ground nutmeg
Instructions
FOR THE BECHAMEL SAUCE:
- In a small saucepan, melt the butter over medium heat. Sprinkle in the sweet rice flour and cook, stirring occasionally with a wooden spoon, for 1 to 2 minutes; do not allow to brown.
- While whisking constantly, add the milk, salt, pepper and nutmeg. Cook the mixture, stirring, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened, about 5 minutes.
- Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of parchment paper on the surface of the béchamel and then set aside to cool. NOTE: Leftover bechamel can be stored in the refrigerator for up to 5 days or frozen to add to soups or stews.
ASSEMBLE THE SANDWICHES:
- Grease the bottom and side of a 8X8-inch glass baking dish with butter or cooking spray.
- Using a serrated knife, cut the crusts off the bread so that the slices fit into the dish in a single layer without overlapping. Assemble 4 sandwiches by layering the ingredients this way: 1 slice of bread spread with 1 tablespoon of the béchamel laid in the bottom of the casserole dish (bechamel up); top with 1-ounce turkey, 1 slice of tomato, and bacon (broken to fit the sandwich), and 1 slice of cheese; finish with a second piece of the bread spread with béchamel (béchamel side down) on the top. Brush the top of the bread with butter. (There should be 4 sandwiches in an 8x8-inch dish.)
FOR THE EGG CUSTARD:
- In a mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg.
- Pour the egg-cream mixture evenly over the top of the assembled sandwiches. Place a piece of the parchment paper on top of the casserole and place a second casserole dish on top of the paper to help the top crust make contact with the custard. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.
- Remove the casserole from the refrigerator and place in the oven on the center rack. Turn on the oven to 350°F and bake the casserole, uncovered, until puffed and golden, 40 to 50 minutes. (It will take the oven a little extra time to come to temp with the cold dish.)
- Once the top is golden brown and the egg custard is set, remove from the oven and cool briefly before serving.
Nutrition
Calories: 681kcal | Carbohydrates: 13g | Protein: 33g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 330mg | Sodium: 1356mg | Potassium: 705mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1736IU | Vitamin C: 9mg | Calcium: 360mg | Iron: 2mg