Recipe

Cornbread Melt

Name: Cornbread Melt
Yield: 4
Ingredients: Cornbread Mix & Ingredients; 1 tbsp Olive Oil; 1 Red Onion (½-inch thick slices); 8 Boar's Head® Vermont White Cheddar Cheese (sliced thin); 10 oz Bold PitCraft® Slow Smoked Turkey Breast (sliced thin); Pickled jalapeños; 8 tbsp Boar’s Head® Kosher Dill Pickle Spears; 4 tbsp Butter

A classic BBQ side becomes the staple in this cornbread sandwich stacked with cheddar, PitCraft_® Turkey, the sweet hint of sauteed onions and a kick of Chipotle Gourmaise.

Serves

Ingredients

Cornbread Mix & Ingredients

1tbsp

Olive Oil

Red Onion, ½-inch thick slices

Boar's Head_® Vermont White Cheddar Cheese, sliced thin

10oz

Bold PitCraft_® Slow Smoked Turkey Breast, sliced thin

Pickled jalapeños

8tbsp

Boar’s Head_® Kosher Dill Pickle Spears

4tbsp

Butter

Instructions

01In a loaf pan, bake the cornbread according to package directions. Remove from pan and rest on a cooling rack.
02In a medium skillet over medium heat, sauté the red onions in olive oil until slightly softened, you'll still want them to have a slight crunch. Set aside.
03Slice the cornbread into 8 equal slices, pairing the slices to create 4 sandwiches.
04Top the bottom halves evenly with cheese, then the turkey, pickled jalapeños, and sauteed onions.
05Coat the cut side of the top halves with Chipotle Gourmaise, then place on top of the sandwiches.
06Melt 1 tbsp. of butter in the skillet over medium heat. Grill one sandwich until the bottom side is golden brown, about 3-4 minutes, then flip and repeat on the other side until the cheese has melted and the cornbread is golden brown, another 3-4 minutes. Repeat with remaining sandwiches.
07Serve warm.