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This recipe originally came from Lone Star Restaurant in Santee, South Carolina. My sister gave it to me and it is delicious. Using day old flavored bread is a plus. You can tweak it with fresh herbs in the cheese mixture to your taste. For us, this has never turned out too "watery" as with other recipes. Bon apetit!
- Mix mayonnaise, cheese and onion and season salt and pepper to taste.
- Grease a 9"x12" casserole dish.
- Layer the bottom evenly with 7 slices of the bread cut into medium sized cubes.
- Over this, layer the tomatoes, overlapping the length of the casserole - usually 4 rows using about 5 of the tomatoes.
- Season this layer liberally with salt and pepper.
- Trim the crusts away from the remaining 8 slices of bread and arrange them on top of the tomato layer so they cover the surface completely.
- Spread about a third of the mayonnaise, cheese and onion mixture on top of the bread layer.
- Arrage the remaining tomatoes in the same overlapping manner.
- season with salt and pepper.
- Spoon the rest of the mayonnaise, cheese and onion mix on the tomatoes
- bake uncovered in a 375F oven for about 25 minutes until the cheese on top becomes golden brown.
- Serve hot as a side dish.
now for this recipe I used an old deep dish Chicago pizza pan I have - well seasoned - I did however still take a paper towel and place some EVOO on the bottom - I increased the amount of tomato to nearly double and used a combo of fresh mozzarella and cheddar - I added some Oregano and some Italian seasons only because it seemed to be missing something - think this has great potential and will make it again - but will try throwing in some prebrowned sausage, mushrooms and perhaps even just a touch of tomato sauce along with the herbs - made for PAC fall 2009 thank you for your submission - everyone agreed it was very unquie