Southwest pepperjack sandwich
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Hot Pepper Monterey Jack |
| Cheese -- shredded | ||
| 2½ | cup | Buttermilk Baking Mix |
| ½ | cup | Cornmeal |
| ½ | cup | Frozen Corn Kernels -- |
| Thawed | ||
| 1 | cup | Milk |
| 4 | ounces | Cheddar Cheese -- shredded |
| 4 | ounces | Baked Ham -- sliced |
| Lettuce Leaves | ||
Directions
Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside. In a large bowl, stir together 1½ 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 ¾-inch thick. Use a sharp knife, cut into 8 wedges. Sprinkle with the remaining ¼ 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
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