Cornbread Sandwich contains fresh smoky turnip greens, sliced tomatoes and chopped onions sandwiched between crusty sliced cornbread.
This creative main dish is hearty and delicious.
EDITOR’S NOTE (August 31, 2022): I posted this recipe for the first time on March 20, 2020. Today, I edited the info to make it easier to understand and added one new photo.
Cornbread with a thoroughly baked, firm crust is best for this sandwich because it holds the filling without turning to mush.
I suggest using my recipe Homemade Self-Rising Cornbread.
Drain the pot liquor from the Smoky Turnip Greens into a small container before placing on the cornbread.
The liquid is also a tasty dip for the sandwich.
HOW TO MAKE A CORNBREAD SANDWICH
Cut in half a generous slice of cornbread.
Arrange drained turnip greens on top.
Keep the pot liquor to use as a dip for the sandwich.
Add chopped onions and sliced tomatoes.
Sprinkle with coarse ground black pepper and salt (optional).
Place the top half of cornbread on top.
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- 6 slices baked cornbread sliced into wedges or squares
- slices tomatoes
- 3 cups cooked turnip greens more or less as desired
- 3 cups cooked collard greens more or less as desired
- 1 cup onions, diced more or less as desired
- hot sauce (optional)
- salt and pepper to taste
- 1 cup pot liquor for dipping
- Cut a hot pan of baked cornbread into 6 wedges or squares.
- Slice open.
- Add a layer of warm cooked turnips or collard greens (drained) to each wedge.
- Top with sliced tomatoes, chopped onions, salt and black pepper and a dash of hot sauce (if using).
- Serve sandwich with a small cup of pot liquor for dipping.
- Makes a tasty side or light meal.