Living in the country where a “quick trip” to the grocery store is an hour round trip is how this sandwich came about. Friends dropped in, and ended up staying through the afternoon. I had all the fixings for sandwiches but out of bread. We had ham and beans the night before and I still had cornbread left over. Hence, my cornbread sandwich. Hope you enjoy it as much as our company did.
When I make cornbread I like it dense so it doesn’t crumble, so my recipe is a bit different then most, and it worked perfectly for this as it stayed together like a regular sandwich.
1 box Jiffy Cornbread Mix
1 cup milk
1/2 Tbsp. vegetable oil
2 Tbsp. chopped candied jalapeños
1 cup cheddar cheese, divided
12 slices of honey baked ham
2 cups shredded cabbage
2 Tbsp. candied pickles, chopped
2-3 Tbsp. mayonnaise
1 tsp. candied jalapeños brine
8 slices of Swiss cheese
4 slices of bacon, cooked and broke in half
slices of candied jalapeños, as many as you’d like per sandwich
Preheat oven to 425 degrees F.
Mix Jiffy mix, milk, vegetable oil, candied jalapeños brine and 1/2 cup of cheddar cheese together.
Pour into a well greased 9 x 13 inch baking dish and top with remaining cheddar cheese.
Bake 20-30 minutes until golden brown.
Cool 1 hour on a wire rack.
Slice into four square slices then slice lengthwise in half.
In a small bowl add shredded cabbage, mayonnaise, and candied pickles. Mix well and set aside.
Place all the cornbread slices, interior side facing up onto a non stick baking sheet. Spread the slaw mixture equally on all slices and top them with the Swiss cheese slices.
Place baking sheet in the oven on broil until cheese is melted. Remove from heat.
Add 3 slices of ham on 4 of the cornbread slices and evenly distribute bacon on top of ham. Then top with candied jalapeños, and place the cornbread slices on top. Serve immediately and dig in.