Southwest Pepperjack Sandwich Recipe - Cooking Index
Southwest Pepperjack Sandwich Recipe - Cooking Index
| 7 oz | 198g | Hot pepper Monterey Jack cheese - shredded |
| 2 1/2 cups | 592ml | Buttermilk baking mix |
| 1/2 cup | 31g / 1.1oz | Cornmeal |
| 1/2 cup | 31g / 1.1oz | Frozen corn kernels - thawed |
| 1 cup | 237ml | Milk |
| 4 oz | 113g | Cheddar cheese - shredded |
| 4 oz | 113g | Baked ham - sliced |
| Lettuce leaves |
Preheat oven to 450F.
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 450F 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.
NOTES : The Chieftain, Pueblo, CO Wednesday, 2, Nov 1994
Source:
National Dairy Board
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