The thick cornbread crust absorbs pot liquor and remains firm. Doesn’t get mushy.
The bread-enclosed famous food known as a sandwich is named after John Montagu, the 4th Earl of Sandwich (1718-1792), who is said to have asked his servant to bring him meat stuffed between two slices of bread so he would be less inconvenienced while hunting, playing cards, etc.
Apparently, his friends began asking for ‘the same as Sandwich.’ The name stuck.
The first written record of the word “sandwich” appeared in Edward Gibbons (1737-1794), English author, scholar, and historian, journal on November 24, 1762.
The most popular sandwich in America (not counting the hamburger) is the turkey sandwich, followed by the ham sandwich. If hamburgers are included, sandwiches account for nearly half of all limited-service restaurant sales.
Sixty percent of sandwiches sold globally are actually hamburgers.
Smoky Collard Greens are perfect in this sandwich.
Remember to drain pot liquor and serve on the side for dipping.
I used Smoky Turnip Greens to make the Cornbread Sandwich pictured on this page.
My aunt had just made some when I was inspired to make one. Yessss!
Fresh turnip greens (or collards) layered between a slice of crusty cornbread makes a hearty and delicious sandwich.
Chopped onions and sliced tomatoes add texture and more flavor.
Dip sandwich in pot liquor and enjoy. Serve as a side or main.
Slice open. Top bottom half with cooked turnip greens or cooked collard greens (drained).
Too much pot liquor will make cornbread soggy. Better to dip sandwich into a small cup of pot liquor!
Top greens with chopped onions and sliced tomatoes if desired.
Serve as a side or main. Dip in pot liquor and enjoy!