cornbread sandwiches

Prosciutto, Munster, And Cumin Corn-bread Sandwiches Recipe

The best delicious Prosciutto, Munster, And Cumin Corn-bread Sandwiches recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Prosciutto, Munster, And Cumin Corn-bread Sandwiches recipe today!

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Ingredients & Directions

FOR CUMIN CORN BREAD
3/4 c All-purpose flour
1 c Yellow cornmeal
1 tb Sugar
1 1/2 ts Double-acting baking powder
1/2 ts Salt
1 c Milk
1 lg Egg; beaten lightly
1 tb Unsalted butter; melted and
-cooled
2 ts Cuminseed

To make cumin corn bread:

In a bowl stir together the flour, the cornmeal, the sugar, the baking
powder, and the salt, add the milk, the egg, the butter, and the cuminseed,
and stir the mixture until it is combined. Spread the batter in an even
layer in a greased 8-inch-square baking pan, bake the corn bread in the
middle of a preheated 425F. oven for 20 to 25 minutes, or until it pulls
away from the sides of the pan and the top is golden, and invert it onto a
cutting board.

Make the sandwich;;
3 tb Honey mustard;
1/2 lb Thinly sliced prosciutto;
1/2 lb Thinly sliced Munster

Cut the corn bread in half and cut each half crosswise into 4 pieces (each
about 4 by 2 inches). Halve each piece horizontally with a serrated knife
and spread the bottom halves of the corn bread with some of the mustard.
Layer the bottom halves with the prosciutto and the Munster, cover the
sandwiches with the top halves of the corn bread, and wrap each sandwich in
foil or plastic wrap.

Makes 8 sandwiches.

Yields
1 servings

cornbread sandwiches

Prosciutto, Munster, And Cumin Corn-bread Sandwiches Recipe

The best delicious Prosciutto, Munster, And Cumin Corn-bread Sandwiches recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Prosciutto, Munster, And Cumin Corn-bread Sandwiches recipe today!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Lunch
Cuisine American
Servings 2 people
Calories 400 kcal

Ingredients
  

  • FOR CUMIN CORN BREAD
  • 3/4 c All-purpose flour
  • 1 c Yellow cornmeal
  • 1 tb Sugar
  • 1 1/2 ts Double-acting baking powder
  • 1/2 ts Salt
  • 1 c Milk
  • 1 lg Egg; beaten lightly
  • 1 tb Unsalted butter; melted and
  • 2 ts Cuminseed
  • Sandwich;;
  • 3 tb Honey mustard;
  • 1/2 lb Thinly sliced prosciutto;
  • 1/2 lb Thinly sliced Munster

Instructions
 

  • Corn bread:
  • In a bowl stir together the flour, the cornmeal, the sugar, the baking
  • powder, and the salt, add the milk, the egg, the butter, and the cuminseed,
  • and stir the mixture until it is combined.
  • Spread the batter in an even layer in a greased 8-inch-square baking pan.
  • Bake the corn bread in the middle in a preheated 425F. oven for 20 to 25 minutes, or until it pulls
  • away from the sides of the pan and the top is golden, and invert it onto a
  • cutting board.
  • Sanwich Assembly
  • Cut the corn bread in half and cut each half crosswise into 4 pieces (each
  • about 4 by 2 inches). Halve each piece horizontally with a serrated knife
  • and spread the bottom halves of the corn bread with some of the mustard.
  • Layer the bottom halves with the prosciutto and the Munster, cover the
  • sandwiches with the top halves of the corn bread, and wrap each sandwich in
  • foil or plastic wrap.
Keyword corn bread, corn bread sandwiches, cornbread, Prosciutto, Munster, And Cumin Corn-bread Sandwiches Recipe

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