2212 State Park Road
Santee, SC 29142
Serves approximately 15 people as a side dish
10 Medium, ripe tomatoes, washed, cored, and sliced
1 ¼ C Grated Sharp Cheddar Cheese
1 C Mayonnaise, "Dukes" preferred for this recipe
1 Tbs. Onion, grated or minced fine
15 slices "day old" bread
Salt & pepper to taste – Kosher salt best to use
The ingredients and method for this recipe are very simple. Thanks to Sara Davis of Charleston for the original recipe from which this one was derived.
1. Prepare cheese spread by combining mayonnaise, cheddar cheese, and grated onion. Season with salt and black pepper to taste.
2. Grease a 9" x 12" casserole dish with butter, olive oil, or pan spray. Layer the bottom evenly with 7 slices of the bread cut into medium sized cubes.
3. Create a layer of tomatoes, by overlapping them in "shingle" fashion the length of the casserole. (It is important to use the freshest and ripest you can find). Usually a casserole will require 4 rows using 5 medium-sized tomatoes, give or take, depending on the size of the tomatoes. Season liberally with salt and pepper.
4. Trim crusts away from remaining 8 slices of bread and arrange them on top so that they cover the entire surface area of the tomatoes.
5. Spread the slices with the cheddar cheese spread. Cover well but don't be tempted to use too much or the "pie" may become soggy. Reserve some for step 7.
6. Arrange the remaining tomatoes in the same manner as before. We like to reserve the nicest looking tomato slices for the top. Season again with salt and pepper.
7. Dollop the rest of the cheese mixture in rows across the top, or in whatever design you like.
8. Bake your casserole, uncovered, in an oven preheated to 375°F for approximately 25 minutes, or until the cheese mixture becomes golden brown. It is now ready to serve.