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Prosciutto, Munster, And Cumin Corn-bread Sandwiches

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		February 19	1	Servings

INGREDIENTS

1		Recipe cumin corn bread
		cooled to room
		temperature
3	T	Honey mustard, available at
		specialty foods
		shops and some
		supermarkets
1/2	lb	Thinly sliced prosciutto
		available at
		shops and
1/2	lb	Thinly sliced Munster
3/4	c	All-purpose flour
1	c	Yellow cornmeal
1	T	Sugar
1 1/2	t	Double-acting baking powder
1/2	t	Salt
1	c	Milk
1		Egg, beaten lightly
1	T	Unsalted butter, melted and
		cooled
2	t	Cuminseed

INSTRUCTIONS

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.  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.  Makes 8
sandwiches.  Gourmet February 1993  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1573 Calories From Fat: 409 Total Fat: 45.3g Cholesterol: 394.8mg Sodium: 8239.7mg Potassium: 2023.3mg Carbohydrates: 192.6g Fiber: 11.5g Sugar: 26.1g Protein: 97.1g