Over Easter weekend, D and I scored the jackpot (because his parents were generous enough to give us the leftovers) and bring home, not one, but two spiral hams. One was destined for soups (and had a hock the size of my forearm) and the other was destined to be enjoyed on its own - or maybe my favorite way - in sandwiches. My mom had given me these giant corn bread muffins a while back so I pulled them out of the freezer for a quick meal.
Cornbread sandwhich
- Two slices of corn bread, one side of each buttered
- One thick slice of spiral ham
- One slice of Fontina or Monterrey Jack cheese
- Small handful of Arugula
- Two slices Avocado
Assemble sanwich and place on a panini maker. Grill until nice, dark marks appear and cheese is melted.
Cilantro-Jalapeno Pesto
- Half Bunch of Cilantro
- One half of a roasted Jalapeno Pepper
- One half of 1/4 cup grated Parmesan
- One half of 1/4 cup Good Quality Olive Oil
- Squeeze of lime juice if available
Combine all ingredients in a food processor and blend until smooth.
Serve with Tomato soup.
Cornbread sandwhich
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