Turkey Sandwiches with Jalapeño Mayonnaise on Corn Bread

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Being in possession of some leftover corn bread means, among other things, that you have a fine sandwich in the making. You’ll have the delightful crunch and seductive flavor of ground corn plus, in this case, smoked turkey and jack cheese. It’s good without the spicy mayo, but even better with it. Serve with assorted pickles and olives. Or, make a quick slaw by combining shredded cabbage with just a hint of vinegar and a little extra-virgin olive oil, plus some salt and pepper.

Ingredients

	4	-inch squares Corn Bread
	½	cup mayonnaise
	2	Tbsp. finely chopped yellow onion
	1	jalapeño chili, seeded and minced
	½	cup lightly packed fresh cilantro leaves, minced
	12	oz. thinly sliced smoked turkey breast
	4	oz. Monterey jack cheese, thinly sliced

Steps

Cut the corn bread pieces in half horizontally. In a small bowl, mix the mayonnaise, onion, jalapeño, and cilantro. Spread on the cut surfaces of the corn bread. Fold the turkey slices, if necessary, so they just overhang the corn bread. Top the turkey with the cheese slices. Place the tops on sandwiches, slice in half diagonally, and arrange on plates opened up in a V shape to provide room for pickles and olives or slaw.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.