Recipe Background
Hot-to-Trot Casserole pairs deli turkey and Swiss with layers of flavor, perfect for game-day gatherings.
The first time I made Hot-to-Trot Casserole was during a whirlwind evening just before a game-day gathering. My best friend had scored tickets to a must-watch match, and we decided an indulgent feast was in order. I had a hodgepodge of ingredients but was determined to whip up something special. Rummaging through the fridge, I found a block of Swiss cheese begging to be shredded and some deli turkey ready to be layered. Playing with textures and flavors, I turned my go-to sandwich essentials into something far grander—a bubbling casserole that promised both heartiness and a dash of daring.
The base for my creation was the humble sandwich bread, toasted to hold its own in a sea of cheese and turkey. A dash of paprika added a hint of smoky allure while a crisp array of halved cherry tomatoes brightened up the rich layers. I knew from years of kitchen escapades that starting with a solid roux was key. Whisking flour into melted butter on a medium flame gives the sauce a perfect consistency. For that extra flair, arranging bacon slices on top gives a crunchy finish—always let them cool a bit before slicing for the cleanest cut!
When it emerged from the broiler, the golden topping had a lake of melted cheese, with tiny pools around the corners. The parsley garnish not only added a pop of green but a nod of freshness to the ensemble. As we gathered around, eagerly scooping portions, the combination of gooey Swiss and sharp cheddar had everyone cheering before the first play even began.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 cups Swiss cheese shredded, divided
- 1 cup extra-sharp white cheddar cheese shredded
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 slices thick sandwich bread of your choice, toasted
- 2 pounds deli turkey thinly sliced
- 1/4 teaspoon paprika
- 8 slices bacon cooked and halved crosswise
- cherry tomatoes to taste, halved
- fresh parsley to taste, for garnish
Directions
- Preheat the oven to the broil setting.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter.
- Whisk the flour into the melted butter and cook, about 1 minute.
- Gradually whisk the milk into the flour-butter mixture.
- Cook the sauce mixture, whisking constantly, until it has thickened, about 6 minutes.
- Transfer the saucepan from the heat and whisk 1 cup of the Swiss, the cheddar, the salt, and the pepper into the sauce until the cheeses have melted.
- Place the toasted bread slices in the prepared baking dish, overlapping them as needed to fit.
- Top the bread slices with the turkey slices, the cheese sauce, the remaining Swiss, and the paprika.
- Broil the casserole until the Swiss has melted and is golden-brown, about 4 minutes.
- Top the casserole with the bacon slices and the tomatoes.
- Serve the casserole garnished with the parsley.
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