Sandwiches made with squares
of split and toasted green chile-cornbread, spread with Dijon
mustard and filled with roasted turkey, ham and red onion.
Roasted
Turkey Cornbread Sandwiches
- 2 (6.5-ounce) packages
cornbread
2/3 cup milk
2 large eggs, lightly beaten
1 tablespoon canned diced green chilies
6 tablespoons Dijon mustard
6 slices roasted turkey breast
6 slices baked ham
1/2 small red onion, thinly sliced
- Preheat oven to 400°F
(205°C). Grease a 9 x 5 x 3-inch loaf pan.
- Combine cornbread mixes,
milk and eggs according to package directions; stir in chiles.
Place in prepared pan.
- Bake 20 to 30 minutes,
or until golden brown. Remove from oven and cool on a wire rack
for 15 minutes.
- Remove bread from pan
and cut into 12 slices. Place on a cookie sheet and toast both
sides until crisp, about 7 to 10 minutes.
- Spread with mustard then
layer with turkey, ham and onion. Serve immediately.
Makes 6 servings.
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