Make Your Next Cornbread Sandwich for a Delicious Option
With its coarse crumb and airy texture, cornbread is ideal for absorbing chili peppers. But that’s not all that it is needed for. Here’s a new idea: Change your routine by replacing white bread in your next sandwich.
This creative idea comes from Max and Eli Sussman, authors of the popular cookbook, Classic Recipes for Modern People , who are announcing one of the recipes in the Taste book on the Williams-Sonoma food blog. The Sussman brothers swap hamburger buns for lightly sweetened wet Nordic-style cornbread with green onions and serrano chili.
Here are some important guidelines:
- Cut your cornbread in half horizontally to get the right thickness for your sandwiches.
- To prevent crumbling cornbread, let it cool completely before slicing it.
- After making the sandwiches, fry the cornbread like grilled cheese. This will help the bread to brown and crisp enough, and will also help melt any cheese.
While this is a recipe for a processed brisket cutlet with caramelized onions and Gruyere cheese, you can try cornbread instead of sandwich bread with anything: fried egg and grated hot cheddar cheese; braised pork with Carolina-style barbecue sauce; sloppy filling; BLAT; heck, even strawberry jam and mascarpone cheese for dessert.
Sneak Peek: New Cookbook from Sussmans | Williams-Sonoma Taste