Southwest pepperjack sandwich

Yield: 8 Servings

Measure 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

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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