Recipe: Southwest Pepperjack Sandwich

Southwest Pepperjack Sandwich
Source: National Dairy Board
Servings: 8

7 ounces hot pepper Monterey Jack cheese, shredded
2 1/2 cups buttermilk baking mix
1/2 cup cornmeal
1/2 cup frozen corn kernels, thawed
1 cup milk
4 ounces cheddar cheese, shredded
4 ounces baked ham, sliced
lettuce leaves

Preheat oven to 450 degrees. Butter and lightly flour a small baking sheet; set aside.

In a large bowl, stir together 1 1/2 cups of the Monterey Jack cheese along with the baking mix, cornmeal and corn. Add milk; stir just until a dough is formed. Sprinkle work surface with additional baking mix or flour; place dough on work surface; lightly knead, 8 to 10 times. Shape into ball; place on prepared baking sheet. Roll or pat dough into a 8-inch circle about 3/4-inch thick. Use a sharp knife, cut into 8 wedges.

Sprinkle with the remaining 1/4 cup Monterey Jack cheese. Bake in a 450 degree oven until golden brown, 15 to 17 minutes. Remove to wire rack. Cool completely.

To prepare sandwiches: Cut each wedge in half horizontally, cut cheddar cheese and ham to fit over wedges; cover with lettuce (using any sandwich condiment desired), then cover with tops.