My 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.
Serve as a main dish with your favorite sides.
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EDITOR’S NOTE (June 28, 2022): For the first time on March 20, 2020, I posted my creative Cornbread Sandwich recipe.
Today, I updated the helpful tips to make them easier to understand. Recipe is the same. Your comments and suggestions are welcomed.
INTERESTING SANDWICH FACTS
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.
Source: justfunfacts.com
USE CRUSTY CORNBREAD
This unique main dish is made with crusty Homemade Self-Rising Cornbread.
The thick crust is perfect for a sandwich because remains firm.
Make sure it’s baked as written in the recipe to get the firm crust.
CORNBREAD SANDWICH: STUFFING SUGGESTIONS
Smoky Turnip Greens
Drain the pot liquor from the Smoky Turnip Greens into a small container.
Use it as a dip for the sandwich.
Serving the sandwich this way helps it remain firm.
Scroll down for more stuffing ideas.
ADDITIONAL TOPPINGS
Sliced tomatoes and chopped onions and add texture and flavor.
HOW TO MAKE A CORNBREAD SANDWICH
Cut in half a generous slice of cornbread.
Top with half with turnip greens or collards (drained).
Keep the pot liquor to use as a dip for the sandwich.
Add sliced tomatoes and chopped onions.
Sprinkle with coarse ground black pepper and salt (optional).
Place the other half of the cornbread on top.
Serve immediately.
ENJOY!
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| Prep Time | 15 minutes |
| Servings |
sandwiches
|
- 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
Ingredients
|
|
- 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.
Looks good but what is pot liquor?
Diane, pot liquor is a popular name for the “soup” in the greens. Thank you for the compliment and for visiting my blog. Please come again!
Pot liquor and cornbread is a meal all to its own.
Patricia, yes it sure is!