Title: Southwest Pepperjack Sandwich
Categories: Sandwiches
Yield: 8 Servings

7 oz Hot Pepper Monterey Jack
Cheese -- shredded
2 1/2 c Buttermilk Baking Mix
1/2 c Cornmeal
1/2 c Frozen Corn Kernels --
Thawed
1 c Milk
4 oz Cheddar Cheese -- shredded
4 oz 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.

Recipe By : National Dairy Board

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip