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| Southwest Pepperjack Sandwich Recipe |
Category: Other / Sandwich
Rating:
N/A
Servings: 8
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Ingredients
7 oz hot pepper monterey jack
1 cheese -- shredded
2 1/2 cup buttermilk baking mix
1/2 cup cornmeal
1/2 cup frozen corn kernels --
1 thawed
1 cup milk
4 oz cheddar cheese -- shredded
4 oz baked ham -- sliced
1 lettuce leaves
Cooking Directions:
Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside. In a large bowl, stir together 1 1/2 cups of the Monterey Jack cheese along with the baking mix, cornmeal and corn. Add milk; stir just until a dough is formed. Sprinkle work surface with additional baking mix or flour; place dough on work surface; lightly knead, 8 to 10 times. Shape into ball; place on prepared baking sheet. Roll or pat dough into a 8-inch circle about 3/4-inch thick. Use a sharp knife, cut into 8 wedges. Sprinkle with the remaining 1/4 cup Monterey Jack cheese. Bake in a 450 degree oven until golden brown, 15 to 17 minutes. Remove to wire rack. Cool completely.
To prepare sandwiches: Cut each wedge in half horizontally, cut cheddar cheese and ham to fit over wedges; cover with lettuce (using any sandwich condiment desired), then cover with tops.
Recipe By : National Dairy Board
From: "Jim Sposato" Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
sandwich
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