Recipe - Prosciutto Munster And Cumin Corn-Bread Sandwiches

1 Recipe cumin corn bread;
cooled to room
; temperature
3 tablespoon Honey mustard; (available at
; specialty foods
; shops and some
; supermarkets)
One half pound Thinly cut or sliced up prosciutto;
(available at
; specialty foods
; shops and
; supermarkets)
One half pound Thinly cut or sliced up Munster

FOR CUMIN CORN BREAD
Three fourths cup Allpurpose flour
1 cup Yellow cornmeal
1 tablespoon Sugar
1 One half teaspoon Doubleacting baking powder
One half teaspoon Salt
1 cup Milk
1 lg Egg; beaten lightly
1 tablespoon Unsalted butter; melted and
cooled
2 teaspoon Cuminseed

Cut the corn bread in half and cut each half crosswise into 4 pieces (each
about 4 by 2 inches). Halve each piece horizontally with a serrated knife
and spread the bottom halves of the corn bread with some of the mustard.
Layer the bottom halves with the prosciutto and the Munster, cover the
sandwiches with the top halves of the corn bread, and wrap each sandwich in
foil or plastic wrap.

To make cumin corn bread:

In a bowl stir together the flour, the cornmeal, the sugar, the baking
powder, and the salt, add the milk, the egg, the butter, and the cuminseed,
and stir the mixture until it is combined. Spread the batter in an even
layer in a greased 8inchsquare baking pan, bake the corn bread in the
middle of a preheated 425F. oven for 20 to 25 minutes, or until it pulls
away from the sides of the pan and the top is golden, and invert it onto a
cutting board.

Makes 8 sandwiches.

Gourmet February 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.