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.
In a loaf pan, bake the cornbread according to package directions. Remove from pan and rest on a cooling rack.
In 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.
Slice the cornbread into 8 equal slices, pairing the slices to create 4 sandwiches.
Top the bottom halves evenly with cheese, then the turkey, pickled jalapeños, and sauteed onions.
Coat the cut side of the top halves with Chipotle Gourmaise, then place on top of the sandwiches.
Melt 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.