From the Kitchen of:  Bonnie

These make-ahead savory sandwiches are ideal for a late-morning holiday breakfast.  Assemble them the night before, then just pop them into the oven until puffed and golden brown.
Serve with chilled cranberry sauce, relish or maple syrup.

 

1		loaf unsliced white bread
1/4	cup	cream cheese, softened
6	oz	thinly sliced cooked turkey
6	oz	sliced Swiss Cheese
1/4	cup	butter, softened
6		eggs
1/2	tsp	salt
1/2	tsp	dried tarragon
1/4	tsp	dried savory
1-1/2	cups	milk
		Chopped fresh parsley

• Slice bread into twelve 3/4 inch thick slices; spread 2 tsp cream cheese over each of six slices.  Top each with turkey, then Swiss cheese; top with remaining bread.
• Spread butter over bottom of 13 x 9 inch glass baking dish; arrange sandwiches in single layer in dish.
• Whisk together eggs, salt, tarragon and savory until smooth; whisk in milk.  Ladle mixture over each sandwich, covering evenly.  Cover with plastic wrap and refrigerate for at least 90 minutes or overnight.
• Bake, uncovered, in 375ºF oven for 40 to 45 minutes or until crisp, puffed and golden brown.  Let stand for 3 minutes.  Garnish with parsley.  Remove each sandwich with spatula to serve.  Makes 6 servings.