I came up with this dish by altering my ham-and-pesto strata recipe so as to use up leftovers from my Italian sandwich buffet lunch. The bonus? It works just as well for brunch as it does for dinner. Serve with a salad on the side. This recipe makes enough for 4 people.
Slice 12 mushrooms and one small onion. Mash 2 cloves garlic. Heat 2T olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, stirring regularly until the onions are translucent. Add the mushrooms and cook for a couple of minutes more. (Do not overcook as the strata will be going in the oven later). Remove from heat and add 4 sliced roasted peppers.
Slice a day-old baguette lengthwise, and spread grainy mustard on each half. Top with several slices of prosciutto, turkey, capocollo and provolone. I didn't weigh the ingredients, but you'd probably need about 300 g of meat and 100g of cheese total. Put the pieces back together, then slice the other way into 1-inch wide 'sandwiches'. Line the bottom of a 8x10" baking dish with the half of the sandwiches placed on their sides. Layer the mushrooms and onions over top, then add a second layer of sandwiches. Tuck extra meat in between the sandwiches.
In a bowl, whisk 4 eggs with 1-2/3 cups of milk, and pour this on top. Cover the baking dish and place in fridge for at least 4 hours to let the bread absorb the eggy milk mixture. Remove from the fridge and sprinkle parmesan over top. Then bake at 350F for 35 minutes.